Betsy - 1 yellow cake mix (white , chocolate) also good, mixed as directed
- 1 5.1-oz package INSTANT chocolate pudding mix … regular or fudge NOTE: see recipe for Chocolate Cream Cake Filling if pudding is not available
- 2 cups milk
- 1 tub chocolate frosting
- 2 tsp instant coffee crystals
- eight 8″ or 9″ round cake pans (or make batches of layers with fewer pans). Be sure all are the same size.
- PAM
- wax paper for eight pans
Oven 350 (325 for glass)
Pan preparation: Spray all pans with PAM
Stack eight sheets of wax paper and place a cake pan on top. Trace the outside of the pan bottom with the tip of a knife or scissors. Roughly cut out all the circles at once, creating a tear shape so you have a tab to pull layers out of pan. Line the bottom of each pan with a paper circle. Spray again with PAM. The paper holds the layers securely so they don’t tear when you handle them. The second spray of PAM helps the paper release easily without tearing the thin layers.
1. Prepare cake mix as instructed. Put one half cup of batter in each. Evenly distribute remaining batter. With a spatula gently spread batter to edges of pan. Place all pans in oven and bake for 9-11 minutes, or until cake is done and edges pull away from sides. They should look like a big pancake. Brown edges are okay.
2. While layers are baking, whisk the pudding mix into milk. The package calls for three cups of milk, but using two makes a stiffer mixture for the cake filling.
3. Turn a plate upside down and cover with a sheet of wax paper.
4. Set the first cake layer on the plate; use wax paper cover to center it. Spread a thin layer of filling (about 1/3 cup) over layer and repeat until all layers are stacked. Do not put filling on top of the last layer. Place in freezer until ready to frost. (optional if you are in a hurry). It’s easier to handle the frosting step if the cake is frozen; it prevents the layers from slipping if the filling is too soft.
5. Place coffee crystals in lid of frosting tub and drip about 1/8 tsp. water into center. Stir until crystals are dissolved and mix into frosting thoroughly. Mixing frosting with this extra liquid makes it a little fluffier and easier to spread on the tender cake layers. Return cake (with wax paper on bottom) to the freezer if not ready to serve that day.
6. To serve, lift cake while frozen from plate and pull the wax paper from the bottom. Set cake on serving plate. Serve with vanilla, chocolate, or coffee ice cream.
Serves 12-16
Garnishes: shaved chocolate, sprinkles, M&M’s, chopped nuts.
This is also good with lemon cake mix & frosting and a raspberry filling. It is a rich cake, so thin slices work nicely.