Over the Top Chocolate Cake

November 21, 2016 By:
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.