Chocolate Cake Recipes

Ingredients

Cake:
1 pkg (1 lb;2.25 oz) devil’s food cake mix, such as Duncan Hines
1 cup sour cream
2/3 cup oil, preferably canola
3 eggs
2 tbsp peppermint liqueur, such as Peppermint Schnapps, or water
1 cup mini semisweet chocolate chips

Filling and Frosting:
6 tbsp butter or margarine, at room temperature
2 cups confectioners’ sugar
1/4 peppermint extract
2 cans (16 oz each) milk chocolate frosting
Mini chocolate-covered peppermint cream candies, such as Peppermint Patties, quarted, optional.

Method

Cake:

1. Preheat oven to 350. Butter and flour 1 (8″) round cake pans. In bowl at low speed beat cake mix with sour cream, oil, eggs and liqueur until just combined, about 1 minute.
2. Increase speed to medium; beat until light and fluffy about 2 minutes. Stir in chocolate chips.
3. Divide batter between pans. Bake 30-35 minutes or until toothpick inserted into centers comes out clean.
4. Cool on racks 10 minutes. Remove from pans; cool completely on racks.

Filling:
In bowl with mixer on medium speed beat butter until fluffy, about 2 minutes. Add sugar, 2 tbs water and peppermint extract. Beat until fluffy, about 2 minutes; refrigerate until ready to use.

Assembly:
Place 1 cake layer on serving plate; spread filling over cake to within 1/2″ of edges. Top with remaining cake layer. Spread top and side with fristing. Garnish with peppermint candies, if desired.

Share on Facebook