Rich Chocolate Layer Cake
Yields: Makes one 8-inch four-layer cake (14 servings)
Oven Temp: 350
Ingredients
1 box(es) devil's food cake mix, such as Betty Crocker
1/4 cup(s) unsweetened cocoa
1 cup(s) mayonnaise, such as Hellmann's or Best Foods
3 large eggs
1 cup(s) water
2 container(s) (16 ounces each) chocolate frosting
1/4 cup(s) sour cream
2 teaspoon(s) vanilla extract
1/2 cup(s) chopped almonds, toasted
1 cup(s) sweetened flaked coconut, toasted
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Directions
1.Make the cake: Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans
with softened butter. Cut two 8-inch circles out of parchment paper and fit
them into the bottom of the cake pans. Lightly coat the paper circles with
butter. Lightly flour both pans, shake out excess flour and set aside. Beat the
cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric
mixer set on low speed. Increase speed to high and beat for 2 more minutes.
Pour batter into prepared pans and bake until a toothpick inserted into the
middle comes out clean -- about 35 minutes. Cool cakes in pans on wire racks
for 20 minutes. Remove cakes from pans and return to the wire racks until
completely cool.
2.Make the filling: Whisk the frosting, sour cream, and vanilla together in a
large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the
almonds and the toasted coconut. Set aside.
3.Assemble the cake: Split both layers and brush away any excess crumbs. Place
one split layer on a cake plate. Tuck strips of wax paper under the edges of
the cake to protect the plate. Spread 1/3 of the filling over the layer. Top
with the next layer and spread another 1/3 of the filling over the top. Repeat
with the third cake layer and remaining filling and top with the final cake
layer. Spread the frosting over the top of cake smoothing out to the edges.
Spread the remaining frosting around the sides and serve or store covered for
up to 4 days.
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