Cake
1 box devil’s food cake mix, such as Duncan Hines
1 c. water
3 eggs
1/3 c. corn oil (I used Canola)
1/3 c. sour cream
2 tsp. vanilla extract
1/2 tsp. salt
1 c. semi-sweet chocolate chips
Chocolate Icing (could be halved)
1 12 oz. bag (2 cups) semi-sweet chocolate chips
2 c. sugar
2/3 c. milk
1 c. (2 sticks) unsalted butter, cut into pieces
1/4 tsp. salt
1 tsp. vanilla extract
Position the rack in the center of the oven and preheat to 350º F. Butter 3 non-stick 8-inch cake pans with 1 1/2 inch sides.
To make the cake
Combine the cake mix, water, eggs, oil, sour cream, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use an electric hand mixer. Beat on low speed until the mixture is well blended. Increase the speed to medium if using a stand mixer (high for a hand mixer) and beat for 2 minutes. Stir in the chocolate chips.
Pour the batter into the prepared pans and bake until a knife/toothpick inserted into the cneter of the cakes come out clean, about 25 minutes. Transfer the pans to wire racks and let cool for 10-15 minutes. Remove the cakes from the pans and let cool completely on the racks.
Or just pour the batter in a 9×13 and cook for about 28-30 minutes.
To Make The Icing
Put the chocolate chips n the metal bowl of a stand mixture fitted with the whisk attachment. Alternatively, use an electric hand mixer. Combine the sugar, milk, butter, and salt in a medium saucepan over high heat and bring to a boil, stirring occasionally. Let boil vigorously for exactly 1 minute. Pour the hot sugar mixture over the chocolate. Add the vanilla. Beat on medium speed until the mixture begins to thicken to a spreadable consistency, 10 – 15 minutes. (I turne don my Bosch and let it do the work!)
To assemble (If used the 3 cake pans) place 1 cake, flat side up, on a platter. Spread 1/3 of the icing (about 3/4 c.) over the top of the cake. Top with the second cake, flat side up, and spread 1/3 of the icing (about 3/4 c.) over the top. Top with the third cake, , flat side up, and spread a thin layer of the remaining icing over the top and sides of the cake.
Alternative (White) Icing
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.
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