Friday, January 28, 2005
Birthday Cake, Look at all those candles!!!!
Rich Chocolate Layer Cake
source: January 2005 issue country living
This is a very moist chocolate four layer cake.
1 box devil's food cake mix
1/4 cup cocoa powder
1 cup mayo, Hellmann's
3 large eggs
1 cup water
Chocolate frosting: recipe follows
1/4 cup sour cream
2 tsp vanilla
1 cup sweetened flaked coconut, toasted
1/2 cup slivered almonds, toasted
1. Make the cake: Heat oven to 350. Lightly coat two 8 inch cake pans with shortening. dust with flour. Beat the cake mix, 1/4 cup cocoa, mayo, eggs, and water with electric mixer on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until done 35 minutes. cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to racks until completely cool.
2. make frosting:
2 sticks butter
11/3 cups cocoa
6 cups powdered sugar
2/3 cup milk
2 tsp vanilla
To make the frosting. Melt the butter. Stir in the cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
3. Make the filling:
Wisk the frosting, sour cream, and the vanilla together in a larger bowl. Transfer 11/2 cups of frosting to a medium bowl and stir in almonds and the coconut. Set aside.
4. Assemble the cake: Split both layers and brush away excess crumbs. Place one split layer on cake plate. Tuck strips of wax paper under edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and the remaining filling and top with the final cake layer. Spread the frosting over the top of the cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.