Devil’s Food Mix Cake
Makes: 2 round 8-inch or 3 round 6-inch layered cakes
Need: 8-inch or 6-inch round cake pans lined with parchment paper and sprayed with cooking spray dusted with cocoa powder
Ingredients:
*1/4 cup Extra Light Olive Oil, must be Extra Light or Vegetable Oil
*2 tablespoons Vegetable Oil
*2/3 cup regular or light Sour Cream, room temperature
*3/4 cup Buttermilk, room temperature
*3 Eggs, room temperature
*1 Egg Yolk, room temperature
*1 tablespoon Mexican Vanilla or Vanilla Extract
*1/4 Dark Cocoa Powder, like Ghirardelli
*1/4 cup All-purpose Flour
*1 box 15.25 ounce Devil Food Cake Mix
*1/4 teaspoon Baking Soda
Instructions:
Pre-heat oven 325*F
In a pourable Mixing bowl Add: Oils, sour Cream, buttermilk, eggs and vanilla. Whisk together with a Hand Whisk not electric hand mixer. Whisk until ingredients are incorporated and smooth. Set aside.
In another bowl Add: Cake mix, dark cocoa powder, flour and baking soda, sift and add a cup at a time to the wet ingredients mix until completely combined and Smooth. (Don’t over mix.)
Divide batter in half and add to prepared cake pans or divide in thirds if using 6-inch cake pans. Bake for 30 minutes or until center is no longer giggly and cake is pulling away from the sides of pan.
Allow cakes to cool completely. Wrap each cake layer in saran wrap and freeze cake layers for 1 – 2 hours or overnight. Then remove and level off cake layers if needed. Stack and frost in-between layers of cake and the put on a crumb coat and freeze cake again for about 30 minutes and frost cake as desired.
Chocolate Buttercream Frosting
Ingredients:
*2 cups Butter or 4 sticks, slightly softened (about 30 minutes out of the fridge and cut into slices
*6-7 1/2 cups Powdered Sugar
*1 tablespoon Mexican Vanilla or Vanilla Extract
*1/2 cup Dark Cocoa Powder, sift if clumpy
*1/2 cup Ghirardelli Dark Melting Wafers, melted and cooled slightly
*2 to 5 tablespoons Heavy Cream, room temperature
*Pinch Salt around 1/8-1/4 teaspoon, to taste
Instructions:
In a stand mixer with paddle attachment on medium-high speed, beat the butter until it’s a very light yellow color. Mix in the vanilla. Then add 2 cups of the powdered sugar mix until incorporated.
Mix together the melted chocolate wafers and the 3 tablespoons cream in a pourable cup. Drizzle in the chocolate mixture while mixing on medium-low speed to the butter mixture until combined.
Continue adding the powdered sugar 2 cups at a time along with the cocoa powder, mix until incorporated. Mix on medium-high speed 3 to 5 minutes adding the cream and salt as needed for light and fluffy sweet chocolate buttercream frosting.
Decorations:
*2 boxes Chocolate Raspberry or Orange Sticks, Milk Chocolate Frosting, Betty Crocker etc. for attaching sticks
*Checkered Flag, Amazon
*Car and Vanellope/Wreck It Ralph Decorations, Amazon
*Green Sprinkles, grass (Easter Sprinkles Found at Walmart)
*White Frosting, lines
*Oreos and Mentos White Candy, Tires
Enjoy!
Lindy
