Quadruple Chocolate Cake
This cake is so rich you may need to have coffee on hand.
- 8 oz
- cream cheese, room temperature
- 1/2 c
- butter, softened
- 2 tsp
- 6 1/2 c
- powdered sugar, sifted
- 1/3 c
- unsweetened cocoa power
- 1 to 2 Tbsp
- 2 oz
- semisweet chocolate pieces
- 1 Tbsp
- 1/4 c
- whipping cream
- 2 Tbsp
- light corn syrup
- 1 tsp
BETTY CROCKER SUPER MOIST TRIPLE CHOCOLATE FUDGE CAKE MIX
CHOCOLATE CREAM CHEESE FROSTING
1Bake cake per directions on box. Freeze layers.
2Chocolate 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.
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.
Place glaze in refrigerator to cool, but check often until a thread holds its shape.