July 31, 2009
“I Love You Like a Fat Kid Loves Cake”- Triple Chocolate Cake with Homemade Buttercream Frosting Congrats to my friends Daphna and Ryan for getting engaged this week!  We threw them a little surprise engagement party and I of course took on the job of making the dessert.  Knowing that these two love birds are big chocolate fans, I just had to bake the ol’ triple chocolate cake. What you need: 1 package Dark Chocolate cake mix (Devil’s Food is what I used)1 package instant chocolate pudding 8 oz carton sour cream 4 eggs ½ cup oil ½ cup warm water 1 large package chocolate chips (I prefer chunks or jumbo chips) Preheat oven to 350 degrees. 1. Beat all ingredients (except chocolate chips) with electric hand mixer.  Fold in chocolate chips after the other ingredients are well blended.2. Place a small round piece of wax paper on the bottom of the pans.  Spray with PAM.  Divide evenly between 3 greased 8” round pans.3. Bake for 1 hour.  Remove from oven and place onto a cooling rack. For the Buttercream (I doubled the recipe for the 3 tier cake): Frosting Recipe: 1/2 cup solid vegetable shortening 1/2 cup butter/margarine softened 1 tsp clear vanilla extract (I didn’t use clear because I was using food coloring) 4 cups sifted confectioners sugar 2 tbsp milk M&M’s Sprinkles 1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. To Assemble: 1. Place 1 of the cooled cakes onto your serving plate.  Place small pieces of wax paper underneath so that when you frost the cake, it doesn’t dirty your plate.  If you’re using a piping bag, outline the cake then fill in the circle or just use a spatula to spread the frosting easily.  Spread the frosting and top with mini M&M’s.  Repeat and frost the whole cake.  Then decorate the cake as you like.

“I Love You Like a Fat Kid Loves Cake”- Triple Chocolate Cake with Homemade Buttercream Frosting

Congrats to my friends Daphna and Ryan for getting engaged this week!  We threw them a little surprise engagement party and I of course took on the job of making the dessert.  Knowing that these two love birds are big chocolate fans, I just had to bake the ol’ triple chocolate cake.

What you need:

1 package Dark Chocolate cake mix (Devil’s Food is what I used)
1 package instant chocolate pudding
8 oz carton sour cream
4 eggs
½ cup oil
½ cup warm water
1 large package chocolate chips (I prefer chunks or jumbo chips)

Preheat oven to 350 degrees.

1. Beat all ingredients (except chocolate chips) with electric hand mixer.  Fold in chocolate chips after the other ingredients are well blended.

2. Place a small round piece of wax paper on the bottom of the pans.  Spray with PAM.  Divide evenly between 3 greased 8” round pans.

3. Bake for 1 hour.  Remove from oven and place onto a cooling rack.

For the Buttercream (I doubled the recipe for the 3 tier cake):

Frosting Recipe:

1/2 cup solid vegetable shortening

1/2 cup butter/margarine softened

1 tsp clear vanilla extract (I didn’t use clear because I was using food coloring)

4 cups sifted confectioners sugar

2 tbsp milk

M&M’s

Sprinkles

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

To Assemble:

1. Place 1 of the cooled cakes onto your serving plate.  Place small pieces of wax paper underneath so that when you frost the cake, it doesn’t dirty your plate.  If you’re using a piping bag, outline the cake then fill in the circle or just use a spatula to spread the frosting easily.  Spread the frosting and top with mini M&M’s.  Repeat and frost the whole cake.  Then decorate the cake as you like.

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