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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg plain butter recipe golden cake mix
1 cup sour cream
1/2 cups butter, softened
3 large eggs
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
1/3 cup semisweet chocolate chips, melted
Topping:
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
2/3 cup semisweet chocolate chips, regular or mini
1/3 cup melted butter
Frosting:
1 cup heavy cream, chilled
1 (8 oz) pkg frozen whipped topping, thawed
Preheat the oven to 350. Spray 3 (9 inch) round cake pans with vegetable oil spray and dust with flour. Shake out the excess flour, and set the pans aside.
For the cake, place the cake ingredients in a large mixing bowl. Blend on low for 30 seconds, until the ingredients are just combined. Scrape down the sides of the bowl with a rubber spatula. Blend on medium for 1 1/2 minutes, or until the batter is well combined. Pour the batter into the prepared pans, dividing it evenly. Set the pans aside.
For the topping, place the topping ingredients in a small mixing bowl, and with a fork stir to combine the topping. With your fingers, distribute the topping evenly over the tops of the cake layers. Place the pans in the oven. If you cannot fit three pans 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 center rack, so watch carefully.
Bake the cake until it springs back when lightly touched with your finger, 23 to 28 minutes. Remove the pans from the oven and set them on a wire rack to cool 15 minutes, then run a sharp knife around the edges, and invert the layers once, then again onto the rack to cool completely right side up, 15 minutes more. Place clean mixer beaters and a large mixing bowl in the freezer for 5 minutes to chill.
Meanwhile, prepare the frosting. Remove the beaters and bowl from the freezer. Pour the chilled cream into the bowl, and beat on high speed of an electric mixer until stiff peaks form. Fold in the thawed whipped topping just to combine.
Assemble the cake on a platter and frost between the layers, on top, and around the sides in long, smooth strokes. Place the cake under a glass dome or cake saver in the refrigerator to chill until time to serve.
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MIAMI BEACH BIRTHDAY CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg plain butter recipe golden cake mix
1 cup sour cream
1/2 cups butter, softened
3 large eggs
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
1/3 cup semisweet chocolate chips, melted
Topping:
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
2/3 cup semisweet chocolate chips, regular or mini
1/3 cup melted butter
Frosting:
1 cup heavy cream, chilled
1 (8 oz) pkg frozen whipped topping, thawed
Preheat the oven to 350. Spray 3 (9 inch) round cake pans with vegetable oil spray and dust with flour. Shake out the excess flour, and set the pans aside.
For the cake, place the cake ingredients in a large mixing bowl. Blend on low for 30 seconds, until the ingredients are just combined. Scrape down the sides of the bowl with a rubber spatula. Blend on medium for 1 1/2 minutes, or until the batter is well combined. Pour the batter into the prepared pans, dividing it evenly. Set the pans aside.
For the topping, place the topping ingredients in a small mixing bowl, and with a fork stir to combine the topping. With your fingers, distribute the topping evenly over the tops of the cake layers. Place the pans in the oven. If you cannot fit three pans 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 center rack, so watch carefully.
Bake the cake until it springs back when lightly touched with your finger, 23 to 28 minutes. Remove the pans from the oven and set them on a wire rack to cool 15 minutes, then run a sharp knife around the edges, and invert the layers once, then again onto the rack to cool completely right side up, 15 minutes more. Place clean mixer beaters and a large mixing bowl in the freezer for 5 minutes to chill.
Meanwhile, prepare the frosting. Remove the beaters and bowl from the freezer. Pour the chilled cream into the bowl, and beat on high speed of an electric mixer until stiff peaks form. Fold in the thawed whipped topping just to combine.
Assemble the cake on a platter and frost between the layers, on top, and around the sides in long, smooth strokes. Place the cake under a glass dome or cake saver in the refrigerator to chill until time 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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