This is really Doug’s cake. He makes it for birthdays with all the love in his heart, which melts mine. It’s “The Birthday Cake” around here. 

 

Chocolate Layer Cake

Cake Ingredients:

• 2 Milk Chocolate Cake mixes (Betty Crocker brand)  If you can’t find milk chocolate use devils food but not any other one…the consistency is different.
•  2 cups sour cream
• 2 small boxes instant chocolate pudding (use them dry)
• 4 eggs
•  1 cup vegetable oil
• 1 cup water

Directions:

1.   Preheat oven to 350’.

2.  Spray three 8 inch round cake pans with bake easy, at least 2 inches high on the sides.  Set aside. (you can use disposable pans if you want 3 that match.  If you only want to use 2 pans just half the recipe or bake in batches.

3.  Combine sour cream, eggs, oil, and water in large mixing bowl with electric mixer.  Add cake mixes and pudding.  Beat until thoroughly combined. 

4. Divide cake batter evenly between the three pans.  Smooth the batter so it is level.

5.  Bake for  about 40 minutes or until a toothpick inserted in cake comes out clean. (start checking at 35 minutes.  it will depend on your oven)

6. Let cakes cool in pans for 10 minutes and then invert out of pans and cool completely before frosting.

7. Frost in layers with chocolate frosting recipe.

Tip- Let your cake layers cool at room temperature and then wrap them in Saran wrap and chill in the fridge overnight.  Frost the cake with cold layers.  It really helps.  Depending on how many layers you want to do you can layer the cake and smooth the sides then put it in the fridge for about 30 minutes before you frost the sides.  This makes it a lot more stable and more manageable.

Chocolate frosting

Ingredients:

• 1 stick of butter (1/2 cup)
• 1 teaspoon vanilla
• ½ cup cocoa powder
• 2 lbs powder sugar
• Evaporated milk

Directions:

1. Beat butter in bowl of electric mixer until light and fluffy.

2. Add vanilla and cocoa powder, mix until combined.

3. Slowly add powdered sugar and evaporated milk until all sugar has been incorporated and frosting is a good spreading consistency.  I alternate about 1/4 of the sugar with about 2 tablespoons of the milk until all the sugar is in and then I add milk until it is a good texture.  You will probably use about 2/3- 3/4 of a 12 ounce can.

Tips- Let your butter sit out for about 2 hours before you make the frosting.  It will incorporate a lot more smoothly.  Be careful as you add the evaporated milk to the frosting.  You want the frosting to be smooth and fluffy so that it will spread easily but not to thin.  Think thick toothpaste.