This delicious layer cake is one I've always wanted to try; it starts with a frosting. That's right, chocolate frosting is used to bake the cake! I changed the recipe significantly. The original recipe was peppermint flavored, and I wanted a pure chocolate cake. I increased the amount of cream cheese and powdered sugar too. Also, I tripled the amount of chocolate in the cake to give it more flavor. I'm very happy with the result; you will be too!
Prep Time: 35 minutes
Cook Time: 35 minutes
Ingredients:
- 8 oz. pkg. cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp. vanilla
- 8 cups powdered sugar
- 1/3 cup hot water
- 12 oz. semisweet chocolate, melted
- 1/4 cup butter, softened
- 2 cups reserved frosting
- 3 eggs
- 2 cups flour
- 1-1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup milk
Preparation:
Preheat oven to 350 degrees F. Grease 2 9" layer cake pans and dust with cocoa powder; set aside. In a large bowl, combine cream cheese and butter and beat with mixer until light and fluffy. Add vanilla and 2 cups of powdered sugar and beat well. Add 1/3 of the hot water and beat. Repeat, adding sugar and water alternately. Then beat in melted chocolate. Measure 2 cups of this frosting for the cake batter. Cover the rest of the frosting tightly with foil and set aside.
For cake, in another large bowl, combine 1/4 cup butter with 2 cups reserved frosting and beat well. Add eggs, one at a time, beating well after each addition. Add flour, baking soda, salt, and milk to the batter and beat until smooth and well blended. Pour batter into prepared cake pans. Bake at 350 degrees F for 30-40 minutes until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove cakes from pans and cool completely on wire racks.
Fill and frost cooled cake layers with set aside frosting. You may need to thin the frosting out a bit with 1-2 Tbsp. of milk for the desired spreading consistency. Store cake in refrigerator. 12 servings
