Decadent Chocolate to Die for Cake and Frosting Recipe

Looking for a Valentine cake or birthday cake for a loved one or friend?  No need for fancy decorations.  Just swirl the frosting with a knife or spoon.  The aroma of this cake and frosting is a chocolate lover’s dream!

Chocolate Frosting To Die For Recipe

1 pound confectionery powder sugar
1/3 cup plus 2 Tablespoons dry cocoa
1 1/2 sticks solid Blue Bonnet Margarine (allow to soften at room temperature)
3/4  teaspoon clear Wilton Vanilla
3/4  teaspoon clear Happy Home Vanilla
3/4  teaspoons clear McCormick Vanilla

Beat soften margarine and vanilla.

Stir in dry cocoa and powder sugar. Beat on high for several minutes. Scrap sides and bottom of the bowl often.  If icing is too thick, add a teaspoon of cool water at a time to obtain the consistency who prefer.  Beat until smooth.

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Chocolate to Die For Cake

My easy recipe for chocolate cake. The combination of the two chocolate flavors plus the specific ingredients completely changes the taste of a box mix cake.  A homemade taste from a box mix.

DOUBLE RECIPE:

1 box Betty Crocker Milk Chocolate Cake Mix
1 box Betty Crocker Devils Food or Chocolate Fudge Cake Mix
2 sticks solid Blue Bonnet Margarine
2 cups cold or cool water
6 large eggs
2 large egg whites

SINGLE RECIPE:
1 1/2 cups plus 3 Tablespoons Betty Crocker Milk Chocolate Cake Mix
1 1/2 cups plus 3 Tablespoons Betty Crocker Devils Food or Chocolate Fudge Cake Mix
1 stick solid Blue Bonnet Margarine
1 cup cold or cool water

3 large eggs
1 large egg whites

 

Preheat oven to 350 degrees.

Place the solid margarine into a microwavable container. Microwave on high for 30 seconds to 1 minute. Remove from microwave and add the cold water.  Allow mixture to set until cool to the touch or at least lukewarm temperature. You can place the mixture into the freezer to 30 seconds or more to cool quicker.

DO NOT USE HOT WATER AND MARGARINE as this can create problems with your cake.

Add the 2 different flavors of Betty Crocker Cake mixes into a large bowl.

Add the cooled melted margarine and water to the cake mixes.

Stir the ingredients to blend the all the dry cake mix with the liquid.

Beat on high with an electrical mixer for 2 minutes scrapping sides and bottom of bowl.

Add the eggs to the mixture.

Beat on high an additional 2 minutes scrapping sides and bottom of bowl.

Pour mixture into prepared cake pans.

Bake at 350 degrees according to the time on the cake mix boxes.

A couple of ways to check the cake for completion of baking is to insert a toothpick or sharp knife into the center of the cake and remove. If no wet cake batter is on the toothpick or knife, the cake is done. Another way it to gently press the top of the cake with your fingers. If the cake springs back, it is ready to remove from the oven.

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