Saturday, November 13, 2010
Triple Chocolate Cake
Everyone needs a go-to cake, and this is mine. It originally belongs to my best friend's dad, but I feel like I've made it my own by making it at least 50 times... :) It's so easy to make, and the prep time is pretty short, so I've made it for countless birthdays and special occasions! I've also made the recipe in several different forms - cupcakes, a two-layer cake, and a bundt cake - and with different toppings - peanut butter frosting, chocolate glaze, and a white frosting.
This particular time I made a two-layer cake with a Cool Whip & Cream Cheese frosting for my supervisor's birthday. Technically, you can only call it Triple Chocolate Cake if you use chocolate icing, but I won't tell if you don't.
1 box Pillsbury white cake mix
2 boxes (2.1 oz each) instant Jello chocolate pudding mix (Sugar Free & Fat Free)
1 cup sugar
3/4 cup olive oil
3/4 cup water
1 small container (8 oz.) Light sour cream
1 cup mini-chocolate chips
Preheat your oven to 350 degrees.
With a wire whisk, stir together cake mix, pudding mix, and sugar until there are no more lumps.
Add the oil, water, and eggs and whisk together.
Really use your muscle here - the batter is going to get pretty thick. Add in the sour cream and stir until all the white is gone.
Fold in the chocolate chips.
Divide between two greased 9-inch pans. Since the batter is so thick, use a spoon to even it out so that the top bakes flat.
Two 9-inch pans: 35-40 minutes
24 cupcakes: 18-22 minutes
Bundt cake: 50 minutes - 1 hour
Cool Whip & Cream Cheese Frosting
12 oz. container of Cool Whip
8 oz. of cream cheese, softened
1/2 teaspoon vanilla
4 heaping tablespoons of powdered sugar
Throw all the ingredients in a bowl and blend with an electric mixer for about 2 minutes until smooth and creamy.
When your cake has cooled, frost it one layer at a time.
I meant to get a picture of the inside of the cake, but by the time I remembered, there was not much cake left. :) You can also top the cake with fresh sliced strawberries, more chocolate chips, or anything else that sounds good to you!
Here are some other frosting options:
Peanut Butter Frosting
2 sticks butter
2 cups creamy peanut butter
2 1/2 cups powdered sugar
*Blend everything together until smooth. So easy! I've been told that with this frosting, the cake tastes like a Reese's. :)
3 tablespoons butter
1 cup mini chocolate chips
1/4 cup milk
1 1/2 cups powdered sugar
* Melt butter and chocolate chips with milk in saucepan on low heat for about 5 minutes. Whisk until smooth. Gradually add the powdered sugar, whisking each time you add some. Once the last bit of the sugar has dissolved, remove from heat and let cool slightly before drizzling on cake. (This works best on the bundt cake.)
Sending you love from my kitchen.