Chocolate Cake with Dobash Frosting

Laura Manuel-Arrighi

By
@NikiArri

A very moist and light chocolate cake covered in a smooth, pudding like chocolate dobash. A family favorite, this cake looks sweet and rich but you'd be surprised at how light it is.

Being a diabetic now, I substitute every ingredient I can get that is sugar free such as the pudding, diet lemon-lime soda, and low sugar or sugar free cake mix (when I can find it). Must taste good because my grand babies like it. LoL


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Comments:

Serves:

24

Ingredients

CHOCOLATE CAKE

1 pkg
devil's food cake mix (18.5 oz.)
1 pkg
instant chocolate pudding and pie filling mix (3.75 oz.)
1 can(s)
lemon-lime soda (12 oz.)
1/2 c
salad oil
3
eggs

DOBASH FROSTING

1 c
sugar
2 c
water
1/4 c
butter or margarine
1/4 tsp
salt
1/3 c
cornstarch
1/2 c
sweetened cocoa powder

Directions Step-By-Step

1
CHOCOLATE CAKE: Preheat oven to 350 degrees F. Grease 13 x 9 x 2-inch backing pan.
2
In a large bowl of electric mixer, combine cake mix, pudding, soda, oil and eggs. Mix following directions on cake package.
3
Pour batter evenly into prepared pan. Bake for 30 to 35 minutes. Set on wire rack to cool.
4
DOBASH FROSTING: In a saucepan, combine sugar, 1-1/2 cups of the water, butter and salt. Stir and bring to a slow boil and lower heat to medium.
5
In a separate small bowl, combine the remaining water with the cornstarch and cocoa. Stirring until smooth, add to hot mixture, whisking constantly to avoid lumps, until smooth and thick. Remove from heat and continue stirring until cool.
6
Frost cooled cake. Done!

About this Recipe

Course/Dish: Cakes, Chocolate