Thursday, February 15, 2007

Chocolate Layer Cake

One of the tricks of this recipe is adding sour cream to the cake mix. The sour cream adds fabulous moistness and flavor to the cake recipe

* 1 (18 ounce) package two layer devil's food cake mix
* 1 cup sour cream
* 1 cup water
* 1/3 cup vegetable oil
* 3 eggs
* 1/2 cup semisweet chocolate chips
* 1/3 cup sour cream
* 2 (16 ounce) cans milk chocolate frosting

Preheat oven to 350 degrees F. In large bowl, combine cake mix, 1 cup sour cream, water, vegetable oil, and eggs, and mix to combine. Beat well at high speed for 2 minutes. Pour into 2 greased and floured 9" layer cake pans.

Bake at 350 degrees for 25-35 minutes, until cake springs back when lightly touched with finger and cake begins to pull away from sides of pan.

Cool cakes in pans on wire racks for 15 minutes. Carefully remove from pans and cool completely.

In small microwave-safe bowl, place chocolate chips. Microwave on 50% power for 1 minute, then remove and stir until smooth. If necessary, microwave at 50% power for 20 second intervals, stirring between each interval, until completely melted. Cool for 10 minutes. Combine with frosting and 1/3 cup sour cream in small bowl and beat well to combine. If necessary, chill frosting until thick enough to spread. Fill layers and frost cake with this frosting. For tips, see How To Frost A Layer Cake.

If you feel this is too much frosting, just use the amount you'd like and make Graham Cracker Sandwiches with the leftovers. Spread 2-3 tablespoons frosting between two graham crackers and let stand until set. It's much easier to frost a cake with a lot of frosting, which is why I doubled the amount usually called for.


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