Chocolate Cake and Frosting Recipe
Author: Lauren
Ingredients
For the cake:
  • 1 box cake mix and ingredients listed on box
  • 1 stick of butter (for rubbing on sides of cake pans)
  • 2 teaspoons all-purpose flour
  • 2 six-inch cake pans
For the chocolate frosting:
  • ½ cup plus 1 tablespoon Hershey's unsweetened cocoa powder
  • ½ cup plus 1 tablespoon warm water
  • 1½ cups unsalted butter at room temperature
  • ¼ cup confectioners' sugar (powdered sugar)
  • 2¼ teaspoons kosher salt
  • 1½ pounds semisweet chocolate, chopped, melted and cooled (I use the Baker's brand)
Instructions
For the cake:
  1. Preheat oven according to instructions on box cake mix.
  2. Prepare cake pans by greasing bottom and sides of the pans with thin amount of butter. Trace bottom of pan onto parchment paper and cut out two circles slightly smaller than the pattern. Press parchment paper circles into bottom of greased cake pans. Sprinkle one teaspoon of flour into each pan and turn pan so that flour coats all sides. Remove excess flour by holding pan upside down and tapping it against sink.
  3. Mix together ingredients listed on box cake mix using instructions on boxed cake mix.
  4. Pour into six-inch cake pans until pans are filled approximately ⅔ full.
  5. Bake according to box instructions for 9" rounds, but start checking cake 5 minutes earlier. Bake until toothpick inserted into center comes out clean.
  6. Cool before removing from pan. When cake reaches room temperature, cover with plastic wrap and refrigerate.
  7. Note: The cake will come out domed and slightly cracked on top. After cake is refrigerated, cut off most of the dome with a bread knife. To assemble cake, put the two "ugly" sides together (i.e., the top section will be upside down). When it is covered in frosting, it will look like a perfect cylinder.
For the chocolate frosting:
  1. Mix cocoa and warm water in bowl until combined.
  2. Use electric mixer or stand mixer with paddle attachment to mix butter, confectioners' sugar, and salt approximately 5 minutes until lightened in color and fluffy.
  3. With mixer running, slowly add melted chocolate and then cocoa mixture. Mix until combined.
  4. Frosting can be refrigerated, but bring to room temperature before use.
Recipe by My Woodlands Life at https://mywoodlandslife.com/monster-truck-birthday-cakes/