This is one of my favorite recipes—it’s easy, delicious, and even somewhat nutritious! Everyone loves it and can’t believe there is pumpkin in it.
Ultimate Double-layer Chocolate Birthday Cake
2 Betty Crocker Chocolate cake mixes
6 large eggs
½ C veg oil
29 oz. can pumpkin-I like Libby’s
1 C good quality chocolate chips (optional)
Preheat oven to 350. Combine first four ingredients in a large mixing bowl and beat 2 minutes. Stir in chocolate chips. Grease two 9-inch round cake pans. Fill 12 cupcake papers in muffin tin 2/3 full, or 24 mini muffins. Pour remaining batter evenly into the two round cake pans. Bake cakes apx 32 min and cupcakes 21 min, or until toothpick comes out clean. Let cakes cool in pan. Remove one cake and place on cake server. With a long serrated knife, even off the top if it is domed. Frost the top, then add the second cake layer. Frost the top and sides. Frost the cupcakes and freeze for another day if desired.
Frosting: Whisk 4 C sifted powdered sugar with ½ C cocoa. Beat in 6 T soft butter and apx ¼ C warm milk. (Don’t make it too stiff-it will be hard to frost the cake—add more milk as needed)
You can half this recipe to just make a cake and no cupcakes, but the cake won’t be as tall and impressive. This cake is best covered and stored in the fridge overnight, and served with real whipped cream. For a chocolate mint cake, add 1 t peppermint extract to cake mix, and 1/2 t to the frosting.
‘Tis the season to stock up on canned pumpkin—find a good deal and check the expiration date, then buy as much as you’ll think you’ll use by then.
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