I have a bit of a problem….. I have sooo many new “keepers” to share with you, that I have a back-log of new recipes stretching cleeeeear to the end of the month, and more recipes being typed as we speak. SO, today you get a bonus. Today you get TWO Sweet recipes. Stay tuned, the next one will post in a few minutes……
- FOR THE FIRST LAYER:
- 1 whole Boxed Chocolate Cake Mix, 18 Ounce Box (or Your Favorite Chocolate Cake Mix From Scratch)
- Additional Required Ingredients Specified In Cake Mix Package (typically Water, Eggs And Oil)
- FOR THE MIDDLE LAYER:
- 1 cup Butter, Softened
- ½ cups Milk
- 1 Tablespoon Vanilla Extract
- 3 cups Powdered Sugar
- ¼ teaspoons Salt
- FOR THE CHOCOLATE TOPPING:
- ½ cups Butter, Softened
- 1 teaspoon Vanilla Extract
- ¾ cups Cocoa
- 3 cups Powdered Sugar
- 8 Tablespoons Water, Adding One At A Time
Preheat oven to 350F.
Prepare your favorite chocolate cake (I used a Devil’s Food boxed mix – combine the box mix with the additional required ingredients specified in the package). Grease and flour a jelly roll pan. Pour batter in the pan and spread around until it’s even. Bake at 350F for 15-20 minutes; this will depend on the cake you bake, but begin to check it after 15 minutes.
Remove cake and let cool for 30 minutes. While cake is cooling, mix middle layer.
Cream butter and slowly add milk and vanilla. Add powdered sugar and salt, beating until mixture is thick, combined and spreadable. Spread in an even layer on the cooled chocolate cake. Set in the freezer for 15 minutes while you make the chocolate frosting.
Cream butter and vanilla. Add cocoa powder and powdered sugar until combined. Add water 1 tablespoon at a time until mixture is smooth– you want the frosting to be spreadable, but not thin.
Remove cake from freezer and frost. Store in the fridge until the last possible second!
This cake is VERY rich, so to cut the richness, we served it with fresh strawberries and blueberries the 2nd time around.
It seriously MADE it and I will do that every time now.
Why hello there, beautiful creamy filling!
Enjoy this decadent dessert! And never mind that it has 3 sticks of sweet cream butter in it……just go with it!
Now, head on over to post 2 for some Peach Pie, YUMMMMMMM!
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Awesome recipe! I’ve made this, but as a layer cake. I really love the idea of baking it in a 9″ X 13″ pan. I’m backed up with recipes in my drafts too…feels good doesn’t it? SO glad you shared this one…serving it with berries sure puts it over the top. Have a wonderful and blessed day.
Oh my Amazing is right !
I will add this to my overflowing list of recipes to try as well but might have to move it way up to the top 🙂
I have that Twinkie cake saved and can not believe I have not made it yet 🙂
Sometimes we need more hours in the day!
oh my gosh you’re killing me. 1st Twinkie Cake now Ho Ho Cake…….do you have a recipe coming up soon for say…….Zingers Cake?, my favorite was the raspberry one with a little coconut on it. Remember those?
Thanks for another great recipe T.
OH YEEEEAH! THIS IS WHAT I AM TALKING ABOUT!!!! THANKS FOR SHARING AT WONKA WEDNESDAY!!!
I want a piece of this cake so much, that I have to make it right away. It looks amazing and I just love the addition of the fruit, that makes it just right! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
WOW!!! I NEEEEEEEEEED A BITE!!! THANKS FOR SHARING AT WONKA WEDNESDAY! XOXO
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