Since having worked as an RN, I have become increasingly reliant on mixes, but I did not particularly like the generic taste of boxed cake mixes. I want my birthday cakes to still have a special taste to it that makes it like I had a special touch. Well, Kraft Foods' food & family magazine I referred to in an earlier post has several wonderful recipes that combine a lot of those mixes and ready-to-use kitchen helpers (like the frozen whipped cream), and the outcome is usually so out of this world! This chocolate cake is now my signature birthday cake for the chocoholics in our family (especially my husband). Rich, but not overly rich, with the right moistness that makes us savor every bite and want more. This cake is gone quickly.
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided (Note: each square is 1 oz)
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds
PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
See the kraftfoods recipe webpage here.
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!