Chocolate Cream Cake

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“In the end, the number of prayers we say may contribute to our happiness, but the number of prayers we answer may be of even greater importance.” –Dieter F. Uchtdorf

This recipe is from Lion House Cakes and Cupcakes

Cake

1 (18- to 18.5-ounce) package devil’s food cake mix
Stabilized Whipped Cream
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup cold water
3 cups heavy cream
3/4 cup powdered sugar
1 1/2 teaspoons vanilla

Chocolate Frosting

· 4 tablespoons cocoa
· 3 cups powdered sugar
· 1/4 cup butter or margarine, softened
· 2–3 tablespoons milk
· 1 teaspoon vanilla
· 2 tablespoons chopped walnuts, optional for garnish

  • For cake: Prepare and bake cake according to package directions for two 9-inch round layers. Cool and split cake layers horizontally. Only 3 of the 4 layers are used in this recipe. Freeze extra layer for later use. For stabilized whipped cream: In a small saucepan, combine gelatin with water; let stand until gelatin softens, about 5 minutes. Turn heat to low and stir constantly until gelatin is just dissolved. Remove from heat and allow to cool slightly, but do not allow to thicken. In a large mixing bowl, whip cream, sugar, and vanilla until slightly thick. On low speed, gradually add gelatin and then beat on high until cream is thick and peaks hold their shape.

 

  • For frosting: In a mixing bowl, whisk together cocoa and powdered sugar. Add softened butter, milk, and vanilla. Beat with an electric mixer until smooth. Place one layer of cake on a serving plate. Spoon half of the stabilized whipped cream on cake layer and spread evenly to within half an inch of edge of cake. Place second cake layer on top of cream. Spoon remaining cream on top of layer and again spread evenly to within half an inch of edge of cake. Place third layer on top of cream and gently press down on top layer to set layers together. Frost entire cake with Chocolate Frosting. If desired, garnish with chopped walnuts.
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