High Test Chocolate Cake

For some reason, we still seem to be stuck on cake!

This one, unlike the ones with buttercream frosting, is so easy that anyone can frost it!

This reminds me of the cake we got at the upscale restaurants we used to eat in in the San Francisco Bay Area -- a very thin slice is PLENTY!

Before making this one, make sure you have room to keep it in your fridge -- it has a lot of dairy in it and dairy going bad does not make for good eating!


High Test Chocolate Cake

8 ounces semi-sweet baking chocolate
1 package chocolate cake mix (2 layer size)
1 package instant chocolate pudding (4 serving size)
1 cup egg substitute (or 4 whole eggs)
8 ounces sour cream or IMO
1 tsp vanilla
1/2 cup canola oil
1/2 cup water
8 ounces frozen whipped topping

Heat oven to 350 degrees

Prepare 2 8 or 9 inch round cake pans

Chop 2 ounces of the baking chocolate and set aside (HINT: use a large serrated knife and a cutting board for this job)

In bowl of mixer (or large bowl if using a hand mixer) combine cake mix, pudding mix, egg substitute, sour cream, vanilla, oil and water. Mix on low speed until combined, then mix on medium speed for 2 minutes. (This will be a thicker than usual batter for cake.)

Stir in the chopped chocolate and spread into cake pans.

Bake for 30 to 35 minutes -- test with a toothpick to be sure they are done!

Cool in the pans on wire rack for 10 minutes, then turn cakes out on rack and let cool completely.

To frost: chop remaining 6 ounces of chocolate. In a microwave safe bowl, combine frozen whipped topping and the chocolate. Microwave on HIGH for 1 1/2 minutes, stirring every 30 seconds (or until chocolate is completely melted). Stir well until smooth. Let stand for 15 minutes. (This will be thinner than usual frosting.)

If necessary, trim the tops of both cakes to level.

Place one cake, bottom side down on cake plate. Spread about 1/4 of the frosting mix over the top. Place second cake bottom side up on top of first cake. Pour remaining icing onto cake, spreading from the top over the sides until entire cake is covered.

Refrigerate.

Cut in SMALL pieces (cake should be about 18 servings)-- a serrated blade works best on this cake

It has a wonderful fudgy texture.


In the time honored tradition here at Hattie's Kitchen, we never met a recipe we couldn't think of ways to "tweek", so here are some other ideas:

serve with a drizzle (or a pool!) of fresh raspberry puree

replace the 1/2 cup of water with 1/2 cup of strong coffee

or: instead of chocolate cake mix and pudding mix, use a white cake and french vanilla pudding and follow the rest of the recipe as above


Let me know what you think!!