Cake Recipe
Amidst all the weekend chaos, I received several requests for the recipe to the cakes I brought to dinner on Saturday. Since I can't remember who all I promised it to, here it is:
Hershey Bar Chocolate Cake
Serves 15-20
Cake Ingredients
1. 1 Swiss Chocolate Cake Mix or German Chocolate Cake Mix
2. 1 Small pkg. chocolate instant pudding
3. 1 1/2 cups of half and half
4. 4 eggs
5. 1 cup oil
Icing Ingredients
• 1-½ cups powdered sugar
• 1 8 ounce pkg cream cheese softened
• 1 8 ounce pkg. cool whip (not light)
• 1 large hershey chocolate bar grated
Directions:
Mix all cake ingredients together. Bake in two round 8 inch cake pans for 350degrees for 30 minutes. Make sure pans are greased and floured--a must!!
Beat together the powdered sugar and cream cheese, Wait to add the cool whip until the sugar and cream cheese are smooth, then add the cool whip in until just blended. Do not over-beat or the frosting will become runny.
When completely cooled, cut the two cakes in half to make four layers. Spread the frosting on thickly and sprinkle grated chocolate (or chocolate chunks) between layers. Finish frosting the entire cake and garnish with the remaining grated chocolate.
One big tip on this recipe is to NOT use any low-fat ingredients. Although lower sugar could work, that cake needs all the fat in order to maintain the frosting's consistency and the cake's structure. Also the cake really does taste a million times better if you leave it in the fridge, covered, for 24-48 hours after you make it, but it's not mandatory that you do it this way. I usually only use about 1-cup of the powdered sugar, and I'll probably experiment with cutting out even more of the sugar. I don't think it needs that much since the cool whip is already sweetened.
Hershey Bar Chocolate Cake
Serves 15-20
Cake Ingredients
1. 1 Swiss Chocolate Cake Mix or German Chocolate Cake Mix
2. 1 Small pkg. chocolate instant pudding
3. 1 1/2 cups of half and half
4. 4 eggs
5. 1 cup oil
Icing Ingredients
• 1-½ cups powdered sugar
• 1 8 ounce pkg cream cheese softened
• 1 8 ounce pkg. cool whip (not light)
• 1 large hershey chocolate bar grated
Directions:
Mix all cake ingredients together. Bake in two round 8 inch cake pans for 350degrees for 30 minutes. Make sure pans are greased and floured--a must!!
Beat together the powdered sugar and cream cheese, Wait to add the cool whip until the sugar and cream cheese are smooth, then add the cool whip in until just blended. Do not over-beat or the frosting will become runny.
When completely cooled, cut the two cakes in half to make four layers. Spread the frosting on thickly and sprinkle grated chocolate (or chocolate chunks) between layers. Finish frosting the entire cake and garnish with the remaining grated chocolate.
One big tip on this recipe is to NOT use any low-fat ingredients. Although lower sugar could work, that cake needs all the fat in order to maintain the frosting's consistency and the cake's structure. Also the cake really does taste a million times better if you leave it in the fridge, covered, for 24-48 hours after you make it, but it's not mandatory that you do it this way. I usually only use about 1-cup of the powdered sugar, and I'll probably experiment with cutting out even more of the sugar. I don't think it needs that much since the cool whip is already sweetened.