Real Recipes From Real Home Cooks ®

quadruple chocolate cake

(2 ratings)
Recipe by
Leila Hutchins
The Villages, FL

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

(2 ratings)
yield 16 serving(s)
prep time 2 Hr
cook time 1 Hr
method Bake

Ingredients For quadruple chocolate cake

  • BETTY CROCKER SUPER MOIST TRIPLE CHOCOLATE FUDGE CAKE MIX
  • CHOCOLATE CREAM CHEESE FROSTING
  • 8 oz
    cream cheese, room temperature
  • 1/2 c
    butter, softened
  • 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
  • 1/4 c
    whipping cream
  • 2 Tbsp
    light corn syrup
  • 1 tsp
    vanilla

How To Make quadruple chocolate cake

  • 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.

Categories & Tags for Quadruple Chocolate Cake:

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