Paula Johns's Recipe

Chocolate Wasted Cake

Category: Sweets

Cake:

3 cups all- purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups milk
1 cup butter, melted
4 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips

Frosting:

4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened to room temperature
1/3 to 1/2 cup milk
1 teaspoon vanilla extract

Add-Ons:

Liqueur for drizzling on the cake layer (like crème de cocoa, Khaluah, Frangelico)
Semi-sweet chocolate chips
Assorted chocolate candies, chopped ( Milky way, Snickers, etc.)

1. Preheat oven to 325 degrees F. Grease and dust two 8 inch or 9inch cake pans with cocoa powder. Set aside.

2. Into a medium bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, combine milk, butter, honey, and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour the batter into prepared cake pans. Bake for 30-45 minutes or until a toothpick inserted in the center comes out clean.

4. Remove from oven and wait until cake cools (barely warm) to remove cake from pans and place on a cooling rack. Allow to cool completely before decorating.

5. In a large mixing bowl, sift together powdered sugar and cocoa powder.

6. Add the butter, milk, and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Add additional milk as needed to achieve desired consistency.

7. Once all the ingredients are combined, increase the speed and beat until fluffy.

8. Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. Spread an even layer of frosting over the top of the layer. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting.

9. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies.

10. Drizzle the melted chocolate all over the top of the cake ( I mixed semi-sweet chocolate and liqueur until desired consistency) and let it drip down the sides of the cake.

Warning! Do not eat and drive!