Quadruple Chocolate Cake
BETTY CROCKER SUPER MOIST TRIPLE CHOCOLATE FUDGE CAKE MIX
CHOCOLATE CREAM CHEESE FROSTING
8 ozcream cheese, room temperature
1/2 cbutter, softened
6 1/2 cpowdered sugar, sifted
1/3 cunsweetened cocoa power
1 to 2 Tbspmilk
2 ozsemisweet chocolate pieces
1/4 cwhipping cream
2 Tbsplight corn syrup
How to Make Quadruple Chocolate Cake
- Bake cake per directions on box. Freeze layers.
- 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.
- 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.
- Helpful hint:
Place glaze in refrigerator to cool, but check often until a thread holds its shape.