Chocolate cream cake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 box Chocolate cake mix
  • 1/2 package Chocolate pudding mix, instant
  • 2/3 cup Cocoa powder, unsweetened
  • 2 cups Icing sugar
  • 4 cups Powdered sugar
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Drinks

  • 1/2 tsp Instant coffee

• Dairy

  • 1 cup Butter
  • 1 cup Sour cream

• Liquids

  • 7 tbsp Water, HOT

• Other

  • 4 oz (half brick softened cream cheese

Found on fridaycakenight.com

Description

Ingredients

• 1 box chocolate cake mix
• ½ package instant chocolate pudding mix (4 serving size)
• ¾ cup vegetable oil
• 1 cup sour cream
• 4 eggs
• 2 tsp vanilla
• ½ tsp instant coffee dissolved in ½ cup warm water
• 4 oz (half brick) softened cream cheese
• ½ cup softened butter
• ½ tsp vanilla
• 2 cups icing sugar
• ⅔ cup unsweetened cocoa powder
• 7 tbsp hot water
• ½ cup butter, softened
• 4 cups powdered sugar

Directions

• Preheat the oven to 350 degrees and lightly coat a 9x13 pan with cooking spray.
• Combine all the cake mix ingredients and beat on medium speed for 2 minutes.
• Bake for 35-40 minutes. Let the cake cool completely in the pan.
• Make the cream cheese frosting by beating the cream cheese and butter until light and fluffy. Mix in the vanilla. Slowly add the icing sugar until smooth. Spread evenly over the cake and place in the fridge to set.
• Meanwhile make the chocolate frosting by placing the cocoa powder in a large mixing bowl and pour in the hot water. Stir together until combined and smooth.
• Add the butter and blend with a mixer on low speed until the mixture is well combined.
• Add the powdered sugar one cup at a time and beat with the mixer on low speed until the sugar is incorporated.
• Increase the speed to medium until the frosting is light and fluffy. Spread on top of the cream cheese layer.
• Keep the cake in the fridge. Its the best cold!