My first chocolate confection of 2015 was Sandra Lee’s Chocolate Russian from her Bake Sale Cookbook. A week ago, I had no idea what I was going to choose as the theme for weekly treats around here for 2015. I was thinking cookies, even toying with the idea of getting an ice cream machine and doing that when my friend Kathryn suggested a flavor as a theme – so inspired! She suggested chocolate and I jumped on it. This cake is so rich and so so uber chocolaty, it was a great kick off to 2015.
I really like the idea of Sandra Lee recipes, and her ‘semi-homemade’ approach to baking. This is the first recipe I’ve made from her bake sale cookbook and man it is weird. It follows the standard sift dry, whisk wet, mix dry into wet and roll out but the ingredients are a little unexpected and there’s mixes involved and you know how I feel about that! I subbed my own cake mix and frosting, but used the box pudding.
1 package dark chocolate cake mix
1 package instant chocolate pudding mix
3/4 cup chocolate milk (I used Ovaltine)
1/2 cup vegetable oil
6 tablespoons cream soda (don’t use the pink stuff, look for the clear kind)
1 tablespoons coffee
2 teaspoons vanilla extract
2 cups chocolate frosting
2 dark chocolate bars, grated
Mix the cake mix, pudding mix, chocolate milk, vegetable oil, eggs, cream soda, coffee and vanilla until well combined.
Pour into two 9″ cake pans that have been greased, floured and lined with parchment paper. Bake at 375 for about 30 minutes. Cool for 20 minutes before you start frosting.
Cut strips of parchment paper and tuck them under the cake to catch excess frosting and chocolate shavings. Frost the bottom layer and place the second one on top, then frost the top and all along the outside edge. Carefully press the grated chocolate on the sides of the cake and remove the parchment paper.
Tah dah! Behold! This cake is so beautiful, I didn’t want to cut it.
…..but of course I did! It was incredibly rich – like two glasses of milk for each kid kind of rich, but so so good. My husband and I split a sliver and it was prefect with coffee.
This is not the kind of cake you’d want to bake for a crowd at the birthday party, but it would be perfect for a small group after dinner with plenty of coffee.