This cake, made by a friend for a party, features several different kinds of chocolate, including Mexican chocolate as a garnish. It is one of the most incredible cakes I have ever eaten.
I hope I have done justice to his recipe.
To find everything you need to make it, shop your local Meijer.
Cake
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 t baking powder
- 1 1/2 t baking soda
- 1 t salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 t vanilla extract
- 1 cup boiling water
Filling
- 1 (3.5 ounce) package instant chocolate pudding mix
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup chocolate chips
- In a medium bowl, combine pudding with milk and vanilla. Mix til smooth. Gently fold in whipped topping and chocolate chips til whipped topping is fully incorporated.
Frosting
- 1/2 cup butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 t vanilla extract
- Heat oven to 350°. Grease and flour two 9-inch round baking pans. Set aside.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour half of batter into prepared pans.
- Bake 30 to 35 minutes or til a pick inserted in the center comes out clean. Cool 10 minutes in pan; remove from pans to wire racks. Cool completely.
- While cakes cool, prepare filling. Place first cake on plate or platter. Top completely with filling. Add second cake over the top. Spread evenly over top of cakes.
- In a large bowl, mix frosting ingredients til smooth. Frost entire completely cooled cake.
- Garnish as desired.
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