Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- Cake:
- 1 package dark chocolate cake mix
- 2 Tablespoons sifted cocoa
- 2 Tablespoons packed brown sugar
- 2 Tablespoons ground cinnamon
- 4 eggs, beaten
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup water
- 1 teaspoon vanilla
- 2 Tablespoons red food coloring
- 1/2 cup coconut oil, melted
- Cream Cheese Icing:
- 4 cups sifted powdered sugar
- 1/2 cup powdered cocoa
- 1-8 oz. package softened cream cheese
- dash of salt
- 1/2 cup softened butter
- 1 Tablespoon half and half OR milk
- 1 teaspoon vanilla
- 1 Tablespoon red food coloring
- 1/2 cup melted coconut oil
This fast lane version is by: Gloria Dawn Strickland
of: Beverly Hills Studio, West Bend, Wisconsin
Cake:
Preheat oven to 350 degrees.
Oil and flour two round 9 inch cake pans.
Whisk together cake mix, cocoa, brown sugar, cinnamon in a bowl.
In another bowl mix together eggs, mayonnaise, sour cream, water, vanilla, and food coloring.
Whisk liquid ingredients into dry, then blend with electric mixer on medium for 1 minute.
Melt coconut oil in double boiler, monitor closely as it will become liquid at 77 degrees very quickly, cool slightly. Add to bowl and continue beating for 2 minutes.
Pour batter into prepared pans and bake for 25 to 30 minutes.
Test with toothpick and bake an additional few minutes if needed. Transfer layers to cake racks and cool.
Icing:
Use electric mixer to blend all ingredients except coconut oil. Mix at low speed for 2 to 3 minutes until fluffy, then add slightly cooled coconut oil. Continue mixing on low speed until all oil is blended, then increase speed to medium high and beat for 2 to 3 minutes until icing is light and fluffy. Ice the cooled cake layers and enjoy!
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