Quadruple Chocolate Cake

Leila Hutchins Recipe

By Leila Hutchins LeilaHutchins

This cake is so rich you may need to have coffee on hand.


Recipe Rating:
 2 Ratings
Serves:
16
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

BETTY CROCKER SUPER MOIST TRIPLE CHOCOLATE FUDGE CAKE MIX
CHOCOLATE CREAM CHEESE FROSTING
8 oz
cream cheese, room temperature
1/2 c
butter, softened
Find more recipes at goboldwithbutter.com
2 tsp
vanilla
6 1/2 c
powdered sugar, sifted
1/3 c
unsweetened cocoa power
1 to 2 Tbsp
milk
CHOCOLATE GLAZE
2 oz
semisweet chocolate pieces
1 Tbsp
butter
Find more recipes at goboldwithbutter.com
1/4 c
whipping cream
2 Tbsp
light corn syrup
1 tsp
vanilla
Janet Tharpe

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Directions Step-By-Step

1
Bake cake per directions on box. Freeze layers.
2
Chocolate cream cheese frosting:
Beat together the cream cheese, butter, and vanilla until light and fluffy.
Gradually add 2 cups sifted powdered sugar and cocoa powder, beating well.
Gradually beat in remaining powered sugar until smooth.
Beat in milk to reach spreading consistency.
Makes about 3 ½ cups frosting.
3
Chocolate glaze:
In a heavy saucepan combine chocolate and butter over low heat stirring constantly until chocolate begins to melt.
Immediately remove from heat; stir until smooth. Set aside.
In another saucepan stir together whipping cream and corn syrup. Bring mixture to gentle boil.
Reduce heat. Cook, uncovered for 2 minutes. Remove from heat.
Stir in chocolate mixture. Cool to room temperature before using to decorate cake. Makes about 2/3 cup.
4
Helpful hint:
Place glaze in refrigerator to cool, but check often until a thread holds its shape.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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