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Layered Chocolate Cake - This absolutely phenomenal, layered choclate cake recipe is about to become your new favorite! Made extraordinarily moist with the addition of sour cream and three eggs, we layered it up the old fashioned way, just like Grandma used to. Secret chocolate frosting recipe as well!
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 6-8
Main Ingredient: Devils Food Cake Mix
Difficulty Level: 2 |
Ingredients to make Layered Chocolate Cake
1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)
1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar
Directions to make Layered Chocolate Cake
Step 1:Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil\’s food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
Step 2:Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
Step 3:Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
Tags: Baking, Birthday, Butter, Cake, Cake Mix, Chocolate Chips, Egg, Frosting, Fruit, Kid Friendly, Moist, Party, Quick, Rich, Simple, Sour Cream, Sweet
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Diet Dessert Cake - This rich, sweet, dessert cake, starring healthy carrots, and sweet pineapple, has no sugar added! An all natural sweetness, even in the rich cream cheese frosting, from the golden pineapple. Great for potlucks, as anyone can eat it, and it is very quick and easy to make.
Prep Time: 15-20 mins
Cook Time: 30 mins
Servings: 8
Main Ingredient: Carrot, Pineapple
Difficulty Level: 2 |
Ingredients to make Diet Dessert Cake
1/2 c Low Fat margarine,softened
3 Eggs** For low fat use egg substitute
1 c Thawed frozen unsweetened pineapple juice concentrate
2 ts Vanilla
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cinnamon
1/4 ts Salt
3 c Shredded carrots
ICING
8 oz Cream cheese, softened
1 cn (8 oz) crushed pineapple in unsweetened juice,drained
1 ts Vanilla
Directions to make Diet Dessert Cake
Step 1:Preheat oven to 350 degrees F. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots.
Step 2:Spread batter evenly into greased 12 x 8 inch baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
Step 3:Prepare Icing by combining all ingredients. Spread over cooled cake.
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Tags: Cake, Carrots, Cream Cheese, Diet, Frosting, Fruit, healthy, Kid Friendly, Low Fat, Pineapple, Quick, Sugar Free, Vegetable
