Hi Friends, I’m in Vegas celebrating my birthday and I’m so excited to have Danielle from Two Lilies Boutique guest posting for me today. She’s awesome and someone who you must blog stalk. Danielle was telling me about this amazing cake she made recently and since I love chocolate and I love cake, and it is my birthday, I thought this would be a great post to share!
I am so pleased to share this recipe with Alissa’s readers here on Rags to Stitches. I hope you love this cake as much as I do. It is so very delicious!!
Here is a little about me…..
Hi, I’m Danielle—a 30-something wife & mother of three, living in the good ole’ south. Tulsa to be exact. I’m silly and sarcastic, a sassy, but classy, girl that loves to laugh. My deepest passion lies in turning something blah into something oh-so-fabulous. Growing up, I never thought I had a creative bone in my body; little did I know that my creative side was just waiting to escape. I Love to create, it gives me a feeling of euphoria. Cooking and Baking is also a deep love. I blog over at Whipperberry.com, where I can share all my creativity. My shop is TwoLiliesBoutique.etsy.com.
I am about to share with you the cake that changed my life. Literally, it did. I must tell you the story. I was living in a new area, roughly six years ago, and I didn’t know a soul. A lovely, sweet gal dropped by my home with this beautiful cake on my birthday. Not only was the cake delicious, but it also started a beautiful friendship. And to this day, she is one of my best friends. In return, I like to share this cake, and my friendship, to continue this tradition. Now… I encourage you to step out of your box, make this cake, and meet someone new. You never know… you may meet a new friend.
· 1 Devil’s Food cake mix
· 1 cup Sour Cream
· 1 pkg. (3.5 oz.) Instant chocolate pudding
· 3 Eggs
· ½ cup Oil
· 1 1/3 cup Water
Combine all cake ingredients and mix well. Grease two 8-in. round cake pans. Substitute cocoa for flour so you avoid the white film on your cake. You can also cut out circle rounds with parchment paper for easy removal of cake. Bake cake for 42-43 minutes. Test with a toothpick. Let stand 5 minutes in pan, then turn cakes out onto a cooling rack. I prefer to chill the cakes for a little while before proceeding to cut. After cakes have cooled completely cut each cake round in half horizontally making 4 round pieces.
· 1 pt. HEAVY whipping cream (no exceptions)
· 1 (8-oz.) block Cream Cheese (full calorie, NO exceptions)
· 2/3 c. Brown Sugar
· 1 tsp. Vanilla
· ½ tsp. Salt
In you mixing bowl whip your whipping cream until very thick. In a separate bowl blend together cream cheese, brown sugar, vanilla and salt. Now fold together the cream cheese mixture and the whipping cream.
Finally, put the cake together. Lay one cake round on a cake stand and frost. Next place another cake round on top of the frosting and repeat process. Refridgerate before and after serving.
· I Large Hershey’s Chocolate Bar
· Garnish the top with Chocolate curls.
Doesn’t that look just amazing?! I can’t wait to try and bake it. Thanks Danielle!