We love Chocolate Cake! It’s one of my favorites! I mean seriously what’s not to love?
So whenever I get hungry for a quick fix of chocolate cake I grab a box of my favorite mix, add a few extras, and bake an almost homemade chocolate cake. Of course I could make it from scratch, but sometimes I just don’t have the time. When I’m pressed for time it’s either box mix or make a run to the store and many times it’s just easier to use the cake mix.
But just because I use a cake mix that doesn’t mean my cake has to taste like it came out of a box. By adding and substituting a few things anyone can make a box mix cake taste like it was made from scratch!
Here’s how I make my almost homemade chocolate cake. I’m pretty sure you’ll have the ingredients in your kitchen. I usually have a box or two of cake mix, one yellow and one chocolate, and a couple of cans of frosting in my pantry; I like to stock up on them when they’re on sale.
What you’ll need:
1 Box Devil’s Food Cake Mix – or any type of chocolate – any brand will work
1 Cup Milk
1/3 Cup Butter, melted
5 Large Eggs
2 Tsp. Vanilla Extract
2 Tsp. Instant Espresso Powder
2 9″ Round Pans
1 Can Chocolate Frosting
Here’s what to do:
Heat oven to 350º
Grease the 2 pans
Substitute the water the box mix calls for with milk, and use melted butter instead of the oil
Use 5 eggs instead of however many the box mix calls for
Place the mix, milk, butter, and eggs in a bowl and mix on medium speed with electric mixer
Stir in vanilla extract and espresso powder
Pour equal amounts of batter into the 2 pans
Bake in oven for 25 minutes or until a tester comes out clean
Remove from oven and let cool about 10 minutes
Flip cakes onto a rack and cool completely
When cakes are completely cooled use a wire or sharp knife to level the tops and make them flat
Dust off any crumbs
Place 1 layer on cake plate, bottom side on the plate
Spread a thin layer of raspberry preserve on top to seal the crumbs
Spread a thin layer of raspberry preserve to the top of the second layer
Spread a layer of chocolate icing on the first layer
Flip the second layer over and place it on top of the first layer – your cake should be top sides together
Spread a thin layer of raspberry preserve on the top and sides of your cake – this seals in any crumbs
Frost the top and side of your cake
Garnish with fresh fruit or whatever you like before serving.
This cake is really great with a scoop of vanilla ice cream or a cold glass of milk!