Source: Betty Crocker's cookbook page 193
Makes 12 servings.
Preparation time: 1 hour
Tips: Bob's favorite birthday cake
Ingredients
Preparation
1 package German or Fudge Chocolate Cake Mix
VELVET CREAM FROSTING:
1 1/2 cup powdered sugar
1/2 cup cocoa powder, sift to measure
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1. CAKE: Mix and bake as per box directions using a 9x5 loaf pan or 4 1/2" x 13", DO NOT fill pan above 3/4 of rim, you should have enough remaining batter to bake 4 cup cakes or 1 mini (3"x5") bread loaf. Cool completely. Split loaf cake in 4 even layers. Frost with Velvet cream Frosting. Cover top with glaze and decorate top and sides with chocolate curls.
2. VELVET CREAM FROSTING:
Combine all frosting ingredients in mixer bowl. Cover and chill 1 hour. Blend chilled cream mixture; beat on medium speed until stiff. Spread between cake layers. Three layers of cream, 4 layers of cake. Refrigerate.
3. GLAZE: Mix powdered sugar, cocoa and corn syrup. Add 2 to 3 Tbs. hot water and mix with whisk until smooth and shinny. If necessary, add 1 tsp. more water or so until glaze is of consistency such that it slowly runs down from top of cake to sides when gently spread with a knife or spatula. Spread glaze to cover top with large drips 1/2 way down the sides. Sprinkle top and sides of cake with grated chocolate. (Hershey's bar from the freezer grated with carrot peeler to form curls works well.). Chill cake before serving, preferably overnight. Keep refrigerated
NOTES : 1) Betty Crocker's brand of cake mix is preferred since it does not crumble when split in layers.
Chocolate Cake
Seven Layer
GLAZE:
3/4 cup cup powdered sugar
1/4 cup cocoa powder, sift to measure
2 to 3 tablespoons hot water (more if needed)
1 tablespoon light corn syrup
1 bar Hershey's¨ chocolate bar, to decorate
