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I have about one week left to continue baking with my daughter before she goes back to college. We had to take a few days off because we had baked so much. To bake or to diet? Such a dilemma. I still have a pretty good size bag of Belgian Chocolate to use. How about a cake with Belgian chocolate frosting. Don’t see this very often. We should though.
The frosting is decadent. It has such a rich, deep flavor. Try it. It is a nice change up from the typical chocolates we all use. It had the same consistency as other chocolates. We made a buttercream for texture and richness. As an aside, most of us want to do everything from scratch but if you cook the cake mixes well, the result is quite often really good. You can even see the moistness in each cake layer.
Recipe
Belgian Chocolate Frosted Layer Cake:
Make 1 box each of chocolate cake and yellow cake. Follow the instructions on the box. You will have one extra yellow cake layer leftover if you make the cake with only 3 layers as we did.
Belgian Chocolate sour cream Frosting:
Ingredients:
- 1+ cup Belgian chocolate
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 3/4 cups confectioners’ sugar
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