This fluffy delicious cake is a favorite in my home. Every birthday, my family and friends request this cake over any other and it’s a sinch to make!
Ingredients
2 8 or 9 inch round cake pans
1 squeeze bottle Hershey’s chocolate syrup
1 container chocolate frosting (I prefer duncan hines or pilsbury)
1 hunt’s chocolate pudding snack
1 box red velvet cake and ingredients needed to make it according to box instructions
Method
The trick to not having your cake stick to the pan is to coat the inside of the pan with margarine or shortening and then cover with flour, shaking out the excess over the sink. If your cake sticks in the pan, it’s all over!
Bake cake according to box instructions in two round cake pans. To cool, place plate over cake pan and turn over, tapping bottom of cake pan until it drops onto the plate. Do the same with the other cake pan using cooling rack or another plate (a cooling rack works better to not tear the cake open).
To speed up cooling process, place cakes inside of refrigerator for about 20 minutes, uncovered. I do this while I’m getting the frosting ready.
For frosting, no matter if it says “whipped” or not, use a spatula to scoop all frosting into mixing bowl and whip again on medium speed until the color of the frosting lightens. If you let the frosting sit too long, you just need to whip it again.
Once cakes are cooled, use cake on plate as bottom layer. Scoop pudding snack onto top of bottom section and spread evenly. Using your hand on the other cake, flip over and remove the cake from cooling rack or plate (some of the cake will stick and that’s okay). The messed up side of the cake is going to be the bottom of the top layer. Place carefully onto Pudding which will “glue” the two layers together. Using spatula, apply whipped frosting to cake. You will notice it is much easier to spread after it’s been whipped. Start with the top of the cake, smoothing towards the edges and then rotate the plate as you slather on frosting around the sides. This is the easiest way to frost a cake.
Once cake is fully frosted, open Hershey’s syrup and run back and forth across top for an added kick of chocolate flavor (not to mention a fancy design).
This cake will keep for about a week in the refridgerator as long as it’s covered.
Tips:
Have left over cake but don’t own a cake container? Toothpicks are your best friend! Poke them into the cake like a porcupine along the sides and top before covering with clear plastic wrap to keep frosting from sticking to plastic wrap.