Rich Four Layer Chocolate Cake

Recipe by ShaGun
READY IN: 1hr
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box devil's food cake mix
  • 14
    cup unsweetened cocoa
  • 3
    large eggs
  • 1
    cup water
  • 2
    (16 ounce) containers chocolate frosting
  • 14
  • 2
    teaspoons vanilla
  • 1
    cup flaked coconut, toasted
  • 12
    cup chopped almonds, toasted
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DIRECTIONS

  • Preheat oven to 350°. Spray 2 8-inch cake pans with non-stock cooking spray. Line bottoms with wax or parchment paper and spray paper. Dust with flour; set aside.
  • Cake: Beat devil’s food cake mix, cocoa, mayonnaise, eggs and water until blended. Beat two more minutes on high. Divide cake batter evenly into two pans.
  • Bake about 35 minutes or until tests done. Cool for 20 minutes in pans and then remove onto racks. Peel off paper to cool completely.
  • Filling: Whisk frosting, sour cream and vanilla. Transfer 1 1/2 cups into a medium bowl and stir in almonds and coconut; set aside.
  • Frost the Cake: Using a serrated knife, split each cake in half. Place one layer, split side down, on serving platter. Place 1/3 of filling on top of layer and spread evenly. Repeat with following layers until final cake layer. Spread frosting over the top and sides of cake. Can store up to 4 days.
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