There’s just something about chocolate cake, you know? Everything is better with cake. Except my point tracking. I’ve completely fallen off with that but who cares, I’m leaving on a family vacation where our food motto is “We don’t judge” That will also apply to Cerveza at 10am.
This week I wanted a cake that reminded me of my go to road trip snack. Swiss rolls or Ho ho’s (Depending what store you frequent) are those little cylinder cakes filled with frosting that I always buy on trips via road or air. They’re sold in two packs which imply I should share, but I don’t. My husband will definitely back me on that fact!
So I whipped up this chocolate cream cake. Knowing there would be three layers involved and being that most nights I’m ultra lazy after 5pm, I went straight for a cake mix for one of them. Especially since I was making two different frostings. You can use any chocolate cake recipe you like. But this doctored mix is a no fail favorite!
I tried a number of frostings I found online for the white layer. Flour, milk, sugar and shortening did not agree with me so I went with my old stand by.
This cake has two of my all time favorite frostings. Cream cheese and the best ever chocolate frosting. I ended up freezing most of the cake since there are bathing suits to be worn on this trip. Already looking forward to defrosting it upon return!
- 1 box chocolate cake mix
- ½ package instant chocolate pudding mix (4 serving size)
- ¾ cup vegetable oil
- 1 cup sour cream
- 4 eggs
- 2 tsp vanilla
- ½ tsp instant coffee dissolved in ½ cup warm water
- 4 oz (half brick) softened cream cheese
- ½ cup softened butter
- ½ tsp vanilla
- 2 cups icing sugar
- ⅔ cup unsweetened cocoa powder
- 7 tbsp hot water
- ½ cup butter, softened
- 4 cups powdered sugar
- Preheat the oven to 350 degrees and lightly coat a 9x13 pan with cooking spray.
- Combine all the cake mix ingredients and beat on medium speed for 2 minutes.
- Bake for 35-40 minutes. Let the cake cool completely in the pan.
- Make the cream cheese frosting by beating the cream cheese and butter until light and fluffy. Mix in the vanilla. Slowly add the icing sugar until smooth. Spread evenly over the cake and place in the fridge to set.
- Meanwhile make the chocolate frosting by placing the cocoa powder in a large mixing bowl and pour in the hot water. Stir together until combined and smooth.
- Add the butter and blend with a mixer on low speed until the mixture is well combined.
- Add the powdered sugar one cup at a time and beat with the mixer on low speed until the sugar is incorporated.
- Increase the speed to medium until the frosting is light and fluffy. Spread on top of the cream cheese layer.
- Keep the cake in the fridge. It's the best cold!