Death by Chocolate Cake
...and this would be the way to go...
How can anything be this good?
We haven’t done it all, but we’ve done a lot. How come this is our all time winner?
Truth is, pro caterers seldom make cakes from scratch. But we sure do when a recipe is this good. Caterer’s Cake Secrets gives you lots of ideas, especially for larger parties.
Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.
Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
1 (18.25 ounce) package chocolate cake mix
2 tsp. Crème De Cacao, Kahlua, or dark rum
1/2 cup butter
8 ounces semisweet chocolate chips
4 cups confectioners' sugar
4 ounces cream cheese
4 ounces of sour cream
1 cup sour cream
12 ounces of semi-sweet chocolate
Preheat oven to 350° Spray the inside of a 9” x 13” pan with vegetable release. For easy removal, dust the pan with cocoa, so that it sticks to the veggie spray. Shake out the excess.
Mix up the cake mix and all the ingredients except the chips. Get everything smooth and well blended.
In another bowl, toss the chocolate chips with some flour, so that the flour coats the chips. Carefully fold the floured chips into the batter. Don’t overstir.
Bake for 30 minutes or more, looking for a nice crown in the middle which feels firm to your touch.
Frosting - Melt chocolate in double boiler over hot but not boiling water.
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