Five years ago, I don’t think it would have occurred to me to use a cake mix to make a semi-homemade chocolate cake. Having two kids has me scurrying for shortcuts.
This weekend, the dads in this family requested chocolate cake. And who am I to deny them chocolate cake on Father’s Day? I have made this semi-homemade chocolate cake three times now. Each time, the cake has been highly praised with recipe requests. I think the key to a good doctored box mix cake is in making a homemade frosting.
|This picture does not include the 1/2 cup water or the full amount of chocolate chips. The pudding mix is already mixed with the cake mix in the bowl.|
|I butchered the tops of the cakes with a knife, checking to see if they were done. No matter. The frosting covered them nicely.|
In my mixer, I beat the butter. To that, I add the cocoa and sugar alternately with a little milk, beating after each addition. After all the sugar and milk are added, I toss in the vanilla and run the mixer again. The frosting should look firm but not dry. If dry, I add just a wee bit of milk until the frosting comes to the right consistency. If not firm enough, I add a bit of sugar until everything is like I want it.
I am not the best at frosting cake. I do the best I can. Most of the time, people are too enamored by the taste of the cake to worry about how inept I am with the decorating aspect.
- Cake Ingredients:
- 1 box Devil's Food cake
- 1 box instant chocolate pudding mix (5.9 oz)
- 1 1/2 cups mini chocolate chips (sometimes, I skip this ingredient)
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- Basic Chocolate Buttercream Frosting Ingredients:
- 6 TBSP butter, softened a bit
- 1/2 cup cocoa (unsweetened)
- 2 2/3 cups powdered sugar (may need a bit more)
- 1/3 cup milk (may need a bit more)
- 1 tsp vanilla
- Preheat the oven to 350 degrees.
- In a large mixing bowl, mix all ingredients for the cake batter, stirring in the chocolate chips last.
- Grease two nine-inch pans really well with Baker's Joy.
- Dividing the batter evenly, pour it into the two pans.
- Set the pans in the oven for 24 - 28 minutes.
- As soon as the cakes have slightly pulled away from the edges, a toothpick or knife comes out clean, and the tops spring up when touched, they are ready.
- Allow cakes to cook in pans for one hour before turning out onto wire racks.
- While cakes cool completely (another 30 minutes or so), prepare the frosting.
- In a medium mixing bowl, beat the butter.
- To that, add the cocoa and sugar alternately with a little milk, beating after each addition.
- After all the sugar and milk are added, toss in the vanilla and run the mixer again. The frosting should look firm but not dry. If dry, add just a wee bit of milk until the frosting comes to the right consistency. If not firm enough, add a bit of sugar until frosting is thick.
- Carefully frost the sides and top of the first layer before doing the same with the top layer.
I asked my dad if he thought this semi-homemade chocolate cake was worthy of going on the blog (which is comical since I don’t think my dad really understands what a blog is). He said, “This cake is worthy of going anywhere!”
There ya go, folks.
Linking up this semi-homemade chocolate cake at these link ups: