Tuesday was Birthday...I turned 30...again:)
My FABULOUS friend Jenna, made me this cake and when I say it's
TO DIE FOR!!!...I mean it! I can't stop stuffing my face!
She got the recipe from Whipperberry. Ladies...(and Men), this is a must!
Thanks Jenna for making my day special!!
1 Devil’s Food cake mix
1 cup Sour Cream
1 pkg. (3.5 oz.) Instant chocolate pudding
½ cup Oil
1 1/3 cup Water
Combine cake ingredients and mix well. Grease two 8-in. round cake pans. Substitute cocoa for flour so you avoid the white film on your cake. You can also cut out circle rounds with parchment paper for easy removal of cake. Bake cake for 42-43 minutes. Test with a toothpick. Let stand 5 minutes in pan, then turn cakes out onto a cooling rack. I prefer to chill the cakes for a little while before proceeding to cut. After cakes have cooled completely cut each cake round in half horizontally making 4 round pieces.
1 pt. HEAVY whipping cream (no exceptions)
1 (8-oz.) block Cream Cheese (full calorie, NO exceptions)
2/3 c. Brown Sugar
1 tsp. Vanilla
½ tsp. Salt
In you mixing bowl whip your whipping cream until very thick. In a separate bowl blend together cream cheese, brown sugar, vanilla and salt. Now fold together the cream cheese mixture and the whipping cream.
Finally, put the cake together. Lay one cake round on a cake stand and frost. Next place another cake round on top of the frosting and repeat process.