Chocolate Cake from a Mix

Chocolate Cake from a Mix

1 chocolate cake mix

¼ cup of strongly brewed coffee
^1/3 cup of melted butter Crisco
¼ cup of Hershey’s chocolate syrup
2 tbl. Nutella
2 or 3 eggs

Preheat oven to 350F and prepare three eight inch cake pans by spraying with vegetable spray and sprinkling flour or a little of the cake mixture until the pans are well coated.

In a mixing bowl, put cake mix, coffee, melted Crisco and eggs.  Using a hand mixer, set on low and mix until blended.  Add syrup and Nutella.  Mix well.  If mixture is too thick, add more of the coffee liquid. 

Put equal parts of the batter into the cake pans and bake until done (20 minutes roughly).  Cakes are done when a toothpick inserted in middle comes out clean.

When cakes come out of oven, put on racks to cool.  Allow cakes to cool for fifteen minutes, then remove from pan and insert on racks.  While cakes are still warm, brush with warm Hershey’s syrup (I nuke about ¼ of a cup).  Allow to cool thoroughly.

Assembly:

2 cans of Betty Crocker whipped chocolate frosting

1 can of Betty Crocker white decorating frosting
Fresh raspberries

Put a little frosting on the serving dish so cake will stick to it and not move while frosting.  Frost top of first layer with chocolate frosting.  Add another layer on top.  Frost that layer.  Add the third layer on top.  Frost sides of cake and then top of cake.  This is a rustic chocolate cake for family dinner so it does not need to be perfect.  Frost the top of the cake.  Make whatever designs you want on top of the cake with white frosting and decorate with fresh raspberries.