Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease
or spray bottoms only of two 8-inch round cake pans.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds;
beat on medium speed 2 minutes. Pour into pans.
Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in
half horizontally to make a total of 4 layers.
In medium microwavable bowl, microwave baking chips uncovered on Medium
(50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth;
cool 5 minutes.
Stir in frosting until well blended.
Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting.
Repeat with second and third cake layers.
Top with remaining cake layer, cut side down; frost with remaining frosting.
Yield: 12 servings
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
How To: Splitting cake layers is easy. Insert
toothpicks around side of cake layer to mark middle point. Using toothpicks as a
guide, cut through the layer with a long, thin, sharp knife, or pull a piece of
heavy sewing thread horizontally, back and forth, through the layer.
Variation: For a double-chocolate cake, use
semisweet chocolate chips instead of the white chips and Betty Crocker Rich &
Creamy chocolate frosting instead of the vanilla frosting.
Nutrition Information: 1 Serving: Calories 640 (Calories from Fat 280); Total
Fat 32g (Saturated Fat 12g, Trans Fat 4 1/2g); Cholesterol 55mg; Sodium 520mg; Total
Carbohydrate 84g (Dietary Fiber 1g, Sugars 67g); Protein 6g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 6%