I was at a PTO meeting at Carver Elementary today and some of the other mothers were ragging me because they said all I ever write about are healthful dishes and once, just once, they wanted me to write about some decadent cake.
Well, here it is. I got this recipe last year from a Cook of the Week and it is the best chocolate cake I’ve ever made. Actually, it’s not the cake that makes it so wonderful. It’s the icing. I could sit in the middle of the kitchen floor and eat the whole bowl and I don’t even like sweets.
Hospitality Cake
1 box milk chocolate cake mix
1 (3-ounce) box instant vanilla pudding
3 eggs
1 cup whole milk
1/2 cup vegetable oil
Frosting
1 (12-ounce) container Cool Whip, thawed
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
4 chocolate bars with almonds, crushed
1 cup chopped pecans
2 chocolate bars
Preheat oven according to directions on the cake box. Combine cake mix, pudding, eggs, milk and oil. Pour batter into 3 greased and floured cake pans. Bake for about 22 minutes or according to directions on the box. Let cakes cool.
For the frosting, mix together whipped topping and cream cheese. Set aside. Stir together powdered sugar and granulated sugar and combine with first mixture. Stir in the crushed chocolate bars and nuts. Spread between layers and on top and sides of cake. Break 2 chocolate bars into large chunks and garnish top of cake. Refrigerate.
