Chocolate Birthday Cake

For my father-in-law's birthday, Baby Bear wanted to bake a cake. She wanted to bake him a chocolate cake. I have been trying out a lot of cake recipes from scratch, but found this recipe that doctors up a box recipe and since I had much of the ingredients already on hand I decided to give it a try. He requested whip cream frosting and so the birthday boy got what he wanted.

It was a very yummy cake for sure. I love the whipped cream frosting with the moist chocolate cake. Very yummy.



The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Whipped Cream

8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla or vanilla paste
pinch of salt
2 cups heavy cream

When cake is cooled, place cream cheese, sugar, vanilla and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium high speed until light and fluffy for about 1-2 minutes, scraping down bowl as needed. Reduce speed to low and add heavy cream in a slow steady stream. When almost fully combined, increase speed to medium high and beat until mixture holds stiff peaks, 2 to 3 minutes more.  You should have a total of about 4 1/2 cups of the cream mixture when finished.

Recipe Source: Cake - http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html
Whipped Cream Frosting - What's Cooking, Chicago?