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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg plain devils food cake mix
1 (3.4 oz) pkg vanilla instant pudding mix
1 1/4 cups milk
1 cup vegetable oil
3 large eggs
Frosting:
1 (8 oz) pkg cream cheese, at room temperature
1 cup confectioners sugar
5 (1.55 oz each) plain Hershey bars, shaved
1 cup toasted chopped pecans
1 (8 oz) container frozen whipped topping, thawed
Preheat the oven to 350. Grease three 9 inch round cake pans with solid vegetable shortening or mist with vegetable oil spray. Dust with flour, shake out the excess flour, and set the pans aside.
Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend until the ingredients just come together, 30 seconds. Scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and blend until well combined and smooth, 1 and a half minutes more. Pour the batter evenly into the three pans, and place the pans in the oven.
Bake the cakes until they spring back in the center when lightly pressed, 22 to 25 minutes. Remove the pans from the oven and let cool on racks for 5 minutes. Run a knife around the edges of the pans, invert the cakes onto the racks, and let them cool for 20 to 30 minutes.
Meanwhile, prepare the frosting. Place the cream cheese and sugar in a large mixing bowl and blend on medium until smooth, 3 to 4 minutes. Shave the chocolate bars using a cheese grater or sharp knife. Fold in the chocolate, along with nuts. Fold in the whipped topping, and place the frosting in the refrigerator to chill.
To assemble, frost between the layers, and then on top and around the sides of the cake. Store the cake in a covered container in the refrigerator until time to serve.
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QUEEN ANNE CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg plain devils food cake mix
1 (3.4 oz) pkg vanilla instant pudding mix
1 1/4 cups milk
1 cup vegetable oil
3 large eggs
Frosting:
1 (8 oz) pkg cream cheese, at room temperature
1 cup confectioners sugar
5 (1.55 oz each) plain Hershey bars, shaved
1 cup toasted chopped pecans
1 (8 oz) container frozen whipped topping, thawed
Preheat the oven to 350. Grease three 9 inch round cake pans with solid vegetable shortening or mist with vegetable oil spray. Dust with flour, shake out the excess flour, and set the pans aside.
Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend until the ingredients just come together, 30 seconds. Scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and blend until well combined and smooth, 1 and a half minutes more. Pour the batter evenly into the three pans, and place the pans in the oven.
Bake the cakes until they spring back in the center when lightly pressed, 22 to 25 minutes. Remove the pans from the oven and let cool on racks for 5 minutes. Run a knife around the edges of the pans, invert the cakes onto the racks, and let them cool for 20 to 30 minutes.
Meanwhile, prepare the frosting. Place the cream cheese and sugar in a large mixing bowl and blend on medium until smooth, 3 to 4 minutes. Shave the chocolate bars using a cheese grater or sharp knife. Fold in the chocolate, along with nuts. Fold in the whipped topping, and place the frosting in the refrigerator to chill.
To assemble, frost between the layers, and then on top and around the sides of the cake. Store the cake in a covered container in the refrigerator 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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