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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2 1/2 cups |
| eggs: 4 |
| vanilla extract: 1 1/2 tsp |
| unsweetened cocoa powder (sifted): 1 cup |
| water: 2 cups (boiling) |
| all-purpose flour (unsifted): 2 3/4 cups |
| baking soda: 2 tsp |
| baking powder: 1 1/4 tsp |
| salt: 1/2 tsp |
| heavy whipping cream (fluid): 1 cup |
| powdered sugar (unsifted): 1/4 cup |
| vanilla extract: 1 tsp |
| semisweet chocolate chips (chips): 1 cup |
| salted butter: 1 cup (cubed) |
| heavy whipping cream (fluid): 1/2 cup |
| powdered sugar (unsifted): 2 1/2 cups |
Big Fat Chocolate Cake!
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
11 serving(s)
Tags
- Cake mix.
- in a large mixing bowl cream butter and sugar, adding eggs one at a time and mixing well after each addition.
- beat in vanilla extract.
- whisk cocoa and boiling water until smooth.
- in seperate bowl combine flour, baking soda, baking powder, and salt.
- add dry ingredients and cocoa mixture alternately and beat until smooth.
- pour batter into 3 greased and floured 9-in. round baking pans. bake at 350 for 25-30 minute until a toothpick comes out clean. cool for 10 minute remove from pans to wire racks.
- filling.
- in a mixing bowl, beat cream powderd sugar and vanilla on high speed until soft peaks form.
- chill until firm.
- frosting.
- in a sauce pan, melt chips and butter over medium heat; stir in cream.
- remove from heat; stir in powderd sugar.
- chill for at least 1 hour or until completely cooled.
- beat on high to achieve fluffy, spreadable consistancy.
- to put it all together, spread half the filling over one cake layer; top with second layer and remaining filling.
- top with third layer; frost top and sides of cake.
- chill for 2 hours before cutting.