Over the Top Chocolate Cake

November 21, 2016 By: Comments
Tagged: Pecans Pecans. Flour Flour. Milk Milk. Desserts Desserts. Eggs Eggs. Chocolate Chocolate. Cakes Cakes. Chocolate Cake Chocolate Cake. Sugar Sugar. Baked Baked.
30 minutes
35 minutes
12 TO 16
This is Chocolate Cake at it's very best. Six layers of moist chocolate cake covered with Homemade Chocolate Butter Cream Frosting & sprinkled with chopped Roasted Peccans


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  1. Preheat the oven to 350. Grease and flour three 9-inch pans. In large mixing bowl;Combine sugar, eggs, canola oil, 1/4 cup milk, chocolate pudding mix and cocoa. Beat until smooth and creamy & add vanilla extract. Add flour a little at a time & add other 1/4 cup milk. Batter has a tendency to get too thick when pudding is added so add more milk if necessary. Pour into prepared pans and bake 30 to 35 minutes. Remove to cooling racks & let cool in pans for 5 mins. Turn out onto wax paper and let cool completely. When cool, cut layer in half to make 6 even layers.
  2. In large mixing bowl:add 2 sticks of softened butter, cocoa, 1/2 cup milk and beat until smooth. Add powdered sugar a little at a time and continue to beat until all sugar is added and frosting is smooth.
  3. Assemble cake: 1 layer at a time, spread frosting between each layer and sprinkle chopped pecans over frosting. Continue until all layers are frosted, working the frosting up the sides of the cake until it is smooth.