Perfect Chocolate Frosting Cake Mix Doctor Food

HOMEMADE CHOCOLATE FROSTING

Steps:

• Combine confectioners' sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric mixer until blended and creamy.

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.

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 CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
• Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
• In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
• To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

OLD FASHIONED DEVIL'S FOOD CAKE (CAKE MIX DOCTOR)

Steps:

• Place rack in center of oven and preheat oven to 350°F; grease two 9-inch round cake pans.
• Place the cake mix, cocoa, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop the machine and scrape down sides. Increase the speed to medium and beat 2 minutes more, scraping sides if needed. The batter will look well combined. Divide the batter evenly between cake pans, smoothing with rubber spatula. Place pans side by side in oven.
• Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove from the oven and cool on wire racks for 10 minutes. Run a knife around the edges and invert onto rack, and again until right side up and cool another 30 minutes.

" PERFECT" CHOCOLATE FROSTING

Steps:

• Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
• In a medium size pot over medium low heat, melt chocolate, cream, and butter.
• Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
• Cook for 5-6 minutes.
• DO NOT LET BOIL.
• Remove pot from heat.
• Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
• Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
• Remove from ice.
• Spread onto cooled cake layers.
• The frosting will thicken as it sets up.
• If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
• ***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.