quadruple chocolate cake
This cake is so rich you may need to have coffee on hand.
prep time
2 Hr
cook time
1 Hr
method
Bake
yield
16 serving(s)
Ingredients
- BETTY CROCKER SUPER MOIST TRIPLE CHOCOLATE FUDGE CAKE MIX
- CHOCOLATE CREAM CHEESE FROSTING
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, softened
- 2 teaspoons vanilla
- 6 1/2 cups powdered sugar, sifted
- 1/3 cup unsweetened cocoa power
- 1 to 2 tablespoons milk
- CHOCOLATE GLAZE
- 2 ounces semisweet chocolate pieces
- 1 tablespoon butter
- 1/4 cup whipping cream
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
How To Make quadruple chocolate cake
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Step 1Bake cake per directions on box. Freeze layers.
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Step 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.
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Step 3Chocolate 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.
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Step 4Helpful hint: Place glaze in refrigerator to cool, but check often until a thread holds its shape.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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