Quadruple Chocolate Cake

1
Leila Hutchins

By
@LeilaHutchins

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
16
Prep:
2 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

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  • 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

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.

Printable Recipe Card

About Quadruple Chocolate Cake

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




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