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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg plain yellow cake mix
1 1/3 cups water
1 cup chocolate syrup
1 (3.9 oz) pkg chocolate instant pudding mix
1/2 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 large eggs
Frosting:
1/2 cup butter, softened
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
4 cups confectioners sugar, sifted
2 tbsp milk
1 tsp vanilla extract
Dash of salt
Preheat the oven to 350 degrees. Spray 2 (9 inch) round cake pans with cooking spray and dust with flour. Shake out the excess flour and set the pans aside.
Place the cake ingredients in a large mixing bowl. Blend on low for 30 seconds to 1 minute, until incorporated, and then scrape down the sides of bowl. Blend on medium speed for 1 1/2 to 2 minutes, or until the batter is smooth and thickened. Pour the batter into the prepared pans, dividing it equally. Place the pans in the oven side by side.
Bake the cake until the center springs back when lightly pressed with your finger, 30 to 35 minutes. Remove the layers from the oven, and place them on a wire rack to cool 15 minutes.
Meanwhile, prepare the frosting. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend on low speed until just combined. Add the sifted sugar, milk, vanilla, and salt, and blend on low until the sugar is combined, then increase the mixer to medium-high speed and blend 1 minute longer, until smooth and spreadable. Add a little more milk if needed. Set the frosting aside.
Run a sharp knife around the edges of the layers, and invert them once onto a rack, then again onto another rack so that the layers cool right side up for 15 more minutes. Place one layer on a cake platter or stand, and frost the top of it. Place the second layer on top of the first and frost the top of the cake. Spread the remaining frosting around the sides of the cake in long, smooth strokes. Slice and serve.
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CHOCOLATE LAYER CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg plain yellow cake mix
1 1/3 cups water
1 cup chocolate syrup
1 (3.9 oz) pkg chocolate instant pudding mix
1/2 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 large eggs
Frosting:
1/2 cup butter, softened
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
4 cups confectioners sugar, sifted
2 tbsp milk
1 tsp vanilla extract
Dash of salt
Preheat the oven to 350 degrees. Spray 2 (9 inch) round cake pans with cooking spray and dust with flour. Shake out the excess flour and set the pans aside.
Place the cake ingredients in a large mixing bowl. Blend on low for 30 seconds to 1 minute, until incorporated, and then scrape down the sides of bowl. Blend on medium speed for 1 1/2 to 2 minutes, or until the batter is smooth and thickened. Pour the batter into the prepared pans, dividing it equally. Place the pans in the oven side by side.
Bake the cake until the center springs back when lightly pressed with your finger, 30 to 35 minutes. Remove the layers from the oven, and place them on a wire rack to cool 15 minutes.
Meanwhile, prepare the frosting. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend on low speed until just combined. Add the sifted sugar, milk, vanilla, and salt, and blend on low until the sugar is combined, then increase the mixer to medium-high speed and blend 1 minute longer, until smooth and spreadable. Add a little more milk if needed. Set the frosting aside.
Run a sharp knife around the edges of the layers, and invert them once onto a rack, then again onto another rack so that the layers cool right side up for 15 more minutes. Place one layer on a cake platter or stand, and frost the top of it. Place the second layer on top of the first and frost the top of the cake. Spread the remaining frosting around the sides of the cake in long, smooth strokes. Slice and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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