This cake is extremely moist and dense, without being overly rich. It really is the best chocolate cake recipe I've come across thus far.
The funny thing is, it's another doctored cake mix. I know, it's a habit of mine, as evidenced here and here.
While I'm a true advocate for making most things from scratch, cakes are a welcome exception. It's likely that's because I only bake them when I've got a zillion other party tasks on my list. Stressed-out Momma's must have a few cheats up our sleeves, mustn't we?
Do me a favor and don't judge my ruffle cake too harshly. It was my first.
My four year old loved it and I'm leaving it at that. But the frosting... Oh that frosting. Fresh strawberry puree adds a tart bright flavor, helping the average buttercream soar to new heights.
Fresh Strawberry Buttercream, recipe found here.
Make this, and take a bite or two for me while you're at it.
Recipe by Bliss From Scratch, inspired by Food.com | Printable Version
Preheat oven to 350° F. Grease two nine-inch round cake pans, dust with flour and tap out the excess; set pans aside (this method has never failed to release the cakes perfectly). In a large mixing bowl add the cake mix and pudding mix and combine. Add the sour cream, water, oil and eggs, mix on a low speed for 1 minute. Tip: mixing at low speeds prevents too many air bubbles from forming and will help the cake to bake more level, avoiding the dome shape. Stop and scrape down the sides of the bowl, on med-low speed, continue to mix for 2-3 more minutes. The batter will be very thick and should look well combined. Pour batter into prepared pans and smooth it out with a spoon. Again, this batter is extremely thick, don't be alarmed! Bake for 25-30 minutes, or until an inserted toothpick removes clean--I started checking the cakes at 25 minutes, and mine were done so watch it close! Allow to cool in the pans on a wire rack for 10 minutes, then run a knife along the edges of the cakes pans and carefully invert and remove them onto wire racks, allow to cool completely. Tip: I recommend chilling your cakes in the fridge before frosting--this helps the cakes to be more firm and less apt to crumble while being frosted. Frost to your heart's content with Fresh Strawberry Buttercream, recipe here. Enjoy! |
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