Chocolate Wasc Cake Doctored Chocolate Cake Mix Food

CHOCOLATE WASC CAKE (DOCTORED CHOCOLATE CAKE MIX)

Steps:

• Preheat oven to 335℉. Prepare two 8" round cake pans. I prefer to use cake goop.
• Add all dry ingredients into the bowl of your stand mixer with a paddle attachment. Add in the rest of your ingredients and mix on low for 1 minute.
• Stop and scrape the bowl and then mix on medium for two minutes.
• Pour batter into your cake pans and bake for 30- 35 minutes until a toothpick comes out of the center with just a few sticky crumbs clinging to the toothpick.
• Let cool a few minutes in the pan before turning out onto a cooling rack. Let cool fully and frost.
• Place the heavy whipping cream into a medium-sized pot over medium-high heat. Whisk occasionally to prevent burning. Do not walk away!
• Heat cream until steam is rising from the surface but it isn't boiling.
• Pour hot cream over the chocolate and let sit for 5 minutes
• Add in salt and whisk until smooth. If you have any un-melted lumps, you can use an immersion blender to get them out.
• Pour chocolate into a shallow dish and cover with plastic wrap let cool at room temperature until a peanut butter consistency. If chocolate is too firm, you can microwave for 10 seconds and then stir with a spatula or whip with a hand mixer.
• Frost cake as desired.

DARN GOOD CHOCOLATE CAKE ( CAKE MIX CAKE)

Steps:

• Preheat oven to 350°F.
• Grease 2 9-inch round cake pans.
• Dust with flour and tap out the excess; set pans aside.
• Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop and scrape down the sides of the bowl.
• On medium low speed, continue to blend for 2-3 minutes more.
• The batter will be very thick and should look well combined.
• Pour batter into prepared pans and smooth it out.
• Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
• Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
• Allow to cool in the pans on a wire rack for 20 minutes.
• Now is the time to start preparing your frosting.
• Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
• When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

PERFECT CHOCOLATE FROSTING (CAKE MIX DOCTOR)

Steps:

• Place a large mixing bowl full of ice in the kitchen sink.
• Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat.
• Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil.
• Remove the pan from the heat.
• Whisk the confectioners' sugar into the mixture until it becomes smooth.
• Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan.
• Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes.
• Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.