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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake
1 box plain butter recipe golden cake mix
1 cup sour cream
1/2 cup butter, softened
3 eggs
1/3 cup vegetable oil
1/4 cup water and sugar
1/3 cup semi-sweet chocolate chips
Topping
1/2 cup graham cracker crumbs and finely chopped walnuts
2/3 cup semi-sweet chocolate chips
1/3 cup melted butter
Frosting
1 cup heavy cream, chilled
1 (8 oz) container frozen whipped topping, thawed
Preheat oven to 350. Spray 3 (9 inch) pans with cooking spray and dust with flour. Set aside
Cake: Place cake ingredients in a large bowl and blend on low for 30 seconds, until the ingredients are just combined. Spread down sides of bowl. Blend on medium for 1 1/2 minutes, or until batter is well combined. Pour into pans, dividing evenly. Set pans aside.
Topping: Place ingredients in a small mixing bowl and with a fork, stir to combine the topping. With your fingers, sprinkle topping evenly over the tops of the cake layers. Place in oven. (If the pans can not fit on one rack, place two on the center rack and the third on a rack above. This top rack will cook more quickly than the other rack, so watch carefully.). Bake the cake 23-28 minutes. Remove from the oven and cook on a wire rack about 15 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely.
Place the mixer beaters and large mixing bowl in the freezer to chill about 5 minutes.
Frosting: Remove chilled beaters and bowl from freezer and pour chilled cream into the bowl, and beat on high until stiff peaks form. Fold in whipped topping just to combine. Assemble the cake on a platter and frost between the layers, on top and around sides in long, smooth strokes. Place in the refrigerator until ready to serve.
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BIRTHDAY CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake
1 box plain butter recipe golden cake mix
1 cup sour cream
1/2 cup butter, softened
3 eggs
1/3 cup vegetable oil
1/4 cup water and sugar
1/3 cup semi-sweet chocolate chips
Topping
1/2 cup graham cracker crumbs and finely chopped walnuts
2/3 cup semi-sweet chocolate chips
1/3 cup melted butter
Frosting
1 cup heavy cream, chilled
1 (8 oz) container frozen whipped topping, thawed
Preheat oven to 350. Spray 3 (9 inch) pans with cooking spray and dust with flour. Set aside
Cake: Place cake ingredients in a large bowl and blend on low for 30 seconds, until the ingredients are just combined. Spread down sides of bowl. Blend on medium for 1 1/2 minutes, or until batter is well combined. Pour into pans, dividing evenly. Set pans aside.
Topping: Place ingredients in a small mixing bowl and with a fork, stir to combine the topping. With your fingers, sprinkle topping evenly over the tops of the cake layers. Place in oven. (If the pans can not fit on one rack, place two on the center rack and the third on a rack above. This top rack will cook more quickly than the other rack, so watch carefully.). Bake the cake 23-28 minutes. Remove from the oven and cook on a wire rack about 15 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely.
Place the mixer beaters and large mixing bowl in the freezer to chill about 5 minutes.
Frosting: Remove chilled beaters and bowl from freezer and pour chilled cream into the bowl, and beat on high until stiff peaks form. Fold in whipped topping just to combine. Assemble the cake on a platter and frost between the layers, on top and around sides in long, smooth strokes. Place in the refrigerator until ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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