cane syrup chocolate cake

How To Make cane syrup chocolate cake

• Step 1
  Preheat oven to 350 degrees F.
• Step 2
  Coat the bottom and sides of 2 (9-inch) round cake pans with cooking spray. To make the cake, add chopped Skor candy bars and chopped chocolate covered almonds into both cake pans; mix well.
• Step 3
  In a large bowl, beat the cake mix, egg whites, chocolate milk, canola oil and 1/2 cup cane syrup with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes.
• Step 4
  Fold in dark chocolate chips. Pour into prepared cake pans.
• Step 5
  Bake for 30 minutes or until toothpick inserted in center comes out clean.
• Step 6
  Cool 10 minutes. Remove cakes from the pan to cooling racks; cool completely.
• Step 7
  To make the cane syrup chocolate frosting, combine all ingredients in a medium bowl and whisk together until well blended. Set aside.
• Step 8
  Place 1 cake layer, top side up, on a serving plate. Spread with half of the frosting mixture; drizzle with 1/2 cup cane syrup. Place second layer on and spread with remaining frosting mixture on the top and sides of the cake.
• Step 9
  Cover; refrigerate until serving time. Drizzle with remaining cane syrup all over the cake.
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