Chocolate Tuxedo Cake

2015-01-09 16.27.07

This truly is my favorite cake. I know I say that about several cakes, but really, this time I mean it. If I knew that I could only have one piece of cake before the doctor told me I couldn’t have any cake the rest of my life, it would be this one. I made it for friends who were coming over last night after we all went out to eat. One of the friends who I won’t name but is the tallest of all my friends, was sitting there enjoying the conversation when she got up and went into the kitchen. I assumed she was going to go get another cup of coffee (yes, I am a terrible hostess, I forget to ask people if they want more coffee). When she returned to the conversation, she was standing there with her plate; she had gone and cut herself a 2nd piece of cake. One of the guys in the living room began to yell, “Trudy, this is the most awesome cake EVER!!! It is spectacular” (but in all fairness, that is Jack’s go to word.) But the layers of chocolate and vanilla cake layered with chocolate frosting and then vanilla almond frosting on the outside with the chocolate ganache on top, just tops it off. It is really easy and just makes such a great presentation.

1 Duncan Hines French Vanilla Cake mix

1 Duncan Hines Dark Chocolate cake mix

1 box of Dream whip (contains 2 envelops-use 1 envelope with each cake mix)

8 eggs

2 cups water

1 teas almond extract (for making the vanilla cake mix)

Mix the vanilla cake mix with 4 eggs, 1 package of Dream Whip and one cup of cold water, and 1 teas almond extract.  Beat for 4 minutes. Pour into 2 greased and prepared 9″ cake pans. Bake for about 25 min at preheated 350 oven or until cake tests done. Cool on wire racks.

Repeat with the chocolate cake mix. Follow same instructions as you did with the vanilla cake mix, except do not add the almond extract. Pour into 2 prepared greased 9″ cake pans and bake as directed above. Cool on wire racks.

You will notice that when using the Dream whip, the cake will bake up a little higher than without it. I like that because it makes the cake moister and looks so much higher on the cake plate.

Chocolate Frosting for between the cake layers.

1 stick butter, softened

2 cups powdered sugar

1 teas vanilla

Enough milk to get frosting to spreading consistency. About 1/4 cup…maybe a little more. Don’t add the 1/4 cup all at once, in case you don’t need all of it.

Vanilla Frosting

1 stick butter, softened

1/4 cup Crisco

2 teas almond extract

3 cups powdered sugar

Enough milk or whipping cream to make it spreading consistency (about 1/3 cup, possibly a little more). Beat all ingredients until smooth and well blended.

Chocolate ganache

1 cup semi-sweet chocolate chips

1/2cup heavy whipping cream

Melt chocolate chips in the cream, stirring over low heat until chips are melted and mixture is smooth. I had to add a little more whipping cream to be able to spread over top of cake so it would drip over sides of cake.

Use one of the chocolate cake layers and place on a serving platter. Spread chocolate frosting on top, but not the side. Place one vanilla cake layer on top of chocolate frosting. Spread Vanilla frosting on sides and top of cake. When chocolate ganache is made, allow to cool so it won’t melt frosting on cake. When ganache is cool, spread on top of cake allowing it to fall down the sides of the cake. Set in fridge to allow the frostings to set. Take out at least one hour before serving.

If you want to use all 4 layers, you will need to increase the amount of frosting you make, as you will need more.

If you don’t use but the 2 layers, you can wrap the other two layers and freeze in freezer bags for a later use.

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