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Creme de Cacao Cake
1 (18.25 ounce) box yellow cake mix
2 cups heavy cream
1/4 cup dry chocolate-flavored drink mix
1/4 cup creme de cacao
Bake cake according to package directions in two 9-inch pans.
Cool and slice each layer horizontally, making 4 layers.
Whip cream and fold in dry chocolate mix and creme de cacao. Ice each layer.
Stack layers and ice top and sides with whipped cream mixture.
Refrigerate for at least 6 to 8 hours.
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