Cake Recipes
Creme de Cacao Cake
Ingredients
- 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
Instructions
- 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.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.