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| 1 | box Betty Crocker® SuperMoist® German chocolate cake mix |
| 1 1/4 | cup water |
| 1/2 | cup vegetable oil |
| 3 | eggs |
| 1 | bottle (1 oz) red food color |
| 1 | tablespoon baking cocoa |
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| 1 1/2 | cups white vanilla baking chips |
| 2 1/4 | cups Betty Crocker® Rich & Creamy vanilla frosting (from two 1-lb containers) |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans. |
| 2. | Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers. |
| 3. | In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting. |
| Follow High Altitude directions on cake mix box. |
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| Splitting cake layers is easy. Insert toothpicks around side of cake layer to mark middle point. Using toothpicks as a guide, cut through the layer with a long, thin, sharp knife, or pull a piece of heavy sewing thread horizontally, back and forth, through the layer.
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| For a double-chocolate cake, use semisweet chocolate chips instead of the white chips and Betty Crocker® Rich & Creamy chocolate frosting instead of the vanilla frosting. |
Nutrition Information:
640 ( 280); 32g ( 12g, 4 1/2g); 55mg; 520mg; 84g ( 1g, 67g); 6g 0%; 0%; 8%; 6% 1/2 ; 5 ; 0 ; 1/2 ; 6 5 1/2