Chocolate Fudge Layer Cake

This chocolate fudge layer cake is a recipe that my sister asked me to make to aid in her job's publishing of a cookbook.  So to help my sister, I made this cake for my dad's birthday which was this past saturday, January 16th.  This is a good, moist, rich cake which I think should be named death by chocolate cake because I am not a huge fan of chocolate cake and this was definitely a lot of chocolate.

Best Ever Chocolate Fudge Layer Cake

1 package (2 layer size) chocolate cake mix

1 package (4 serving size) jell-o chocolate flavore instant pudding & pie filling

4 eggs

1 cup sour cream

1/2 cup vegetable oil

1/2 cup water

1 package baker's semi sweet baking chocolate, divided

1 tub (8 ounces) cool whip whipped topping, thawed

2 tablespoons planters sliced almonds

Preheat oven to 350 degrees.  Lightly grease 2 (9-inch) round cake pans.  Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.  Beat on medium speed 2 minutes or until well blended.  Stir in 2 squares of the chocolate, chopped.  Spoon into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted near centers comes out clean.  Cool in pans 10 minutes on wire rack.  Loosen cake from sides of pan with spatula or knife.  Invert cakes onto rack; gently remove pans.  Cool completely on wire rack.

Place remaining 6 squares chocolate and whipped topping in medium microwaveable bowl.  Microwave on high 1 1/2 to 2 minutes.  Stir until well blended and shiny.  Cool 5 minutes.  Place 1 cake layer on serving plate; spread 1/4 of the chocolate mixture over cake.  Place second cake layer on top; spread remaining chocolate mixture over top and sides of cake.  Garnish with almonds.

Note: If I make this cake again, I would melt the 2 pieces of chocolate put into the cake batter because they do not completely melt while baking. Also do not freak out like I did when melting the cool whip and chocolate.  The cool whip will completely melt into liquid and yes, there will be enough to fill and cover the entire cake.  Work quickly when covering the cake because the chocolate mixture will start to harden.  Had fun making this cake even though I dropped the container of sour cream on the floor causing it to bust and splatter everywhere.  In this situation, I just used the sour cream that didn't have any floor on it.

Red Velvet Cupcakes - A great recipe to make Red Velvet Cupcakes with Martha Stewart's Cream Cheese Frosting

It is an annual tradition that I make red velvet cupcakes for our favorite holiday party.  I usually use the Mccormick recipe for cupcakes and icing, but forever in a rush this year I used Martha Stewart's cream cheese frosting recipe.  Gotta love Martha, you can always count on her to have a recipe for everything!

Red Velvet Cupcakes

2 1/2 cups flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1oz) red food color

2 tsp pure vanilla extract

Mix flour, cocoa, baking soda, and salt.  Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy.  Beat in eggs 1 at a time.  Mix sour cream, milk, food color and vanilla.  Gradually beat in flour mixture on low speed just until blended.  Spoon batter into paper-lined muffin cups, filling each 2/3 full.  Bake in preheated 350 degree oven 20 to 25 minutes.  Cool in pans 5 minutes.  Remove from pans; cool sompletely.  Spread with frosting.  Makes 30.

Martha Stewart's cream cheese frosting

1 cup (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups), confectioner's sugar, sifted

3/4 teaspoon pure vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.  Reduce speed to low.  Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.  If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.