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Maryann's Chocolate Layer Cake




Source of Recipe


From Maryann Wilkerson, Little Rock, AR


List of Ingredients




Cake:
1 package (18.25 ounces) plain yellow cake mix
1 1/3 cups water
1 cup chocolate syrup
1 package (3.9 ounces) chocolate instant pudding mix
1/2 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 large eggs
Frosting:
1 stick (8 tablespoons) butter, softened
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
1 package (16 ounces; about 4 cups) confectioners' sugar, sifted
2 tablespoons whole or 2 percent milk
1 teaspoon pure vanilla extract
Dash of salt


Recipe



1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Mist two 9-inch round cake pans with vegetable oil spray or brush them with vegetable shortening and dust with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, water, chocolate syrup, pudding mix, cocoa powder, oil, and eggs in a large mixing bowl. Blend on low speed of an electric mixer for 30 seconds to 1 minute, until the ingredients are incorporated, then stop the machine and scrape down the sides. Blend again on medium speed for 1 1/2 to 2 minutes, or until the batter is smooth and thickened. Pour the batter into the prepared pans, dividing it equally. Place the pans in the oven side by side.
3. Bake the cake until the center springs back when lightly pressed with your finger, 30 to 35 minutes. Remove the layers from the oven, and place them on a wire rack to cool 15 minutes.
4. Meanwhile, prepare the frosting. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend on low speed until just combined. Add the sifted sugar, milk, vanilla, and salt, and blend on low until the sugar is combined, then increase the mixer to medium-high speed and blend 1 minute longer, until smooth and spreadable. Add a little more milk if needed. Set the frosting aside.
5. Run a sharp knife around the edges of the layers, and invert them once onto a rack, then again onto another rack so that the layers cool right side up for 15 more minutes. Place one layer on a cake platter or stand, and frost the top of it. Place the second layer on top of the first and frost the top of the cake. Spread the remaining frosting around the sides of the cake in long, smooth strokes. Slice and serve.