Covid-19 be damned – you only turn 90 once, and we were going to celebrate Jeanette’s birthday come hell or high water! The neighbors social distanced in their backyards, and two cakes and ice cream were served. Happy birthday Jeanette!
- 1 box Duncan Hines Chocolate Fudge Cake Mix
- 1 cup flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon salt
- 12 oz. coffee, cold
- 1/4 cup vegetable oil
- 1/2 cup butter, melted
- 3 large eggs
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
Frosting:
- 16 oz. semi-sweet chocolate chips
- 16 oz. heavy whipping cream
- 1/2 teaspoon salt
- Preheat oven to 335º, grease and flour 2 – 9″ cake pans, set aside.
- In a large bowl, whisk cake mix, flour, cocoa powder,sugar, and salt.
- Add coffee, vegetable oil, butter, eggs, sour cream, and vanilla. With an electric mixer, combine ingredients on low for one minute, then switch to medium for 2 more.
- Divide among cake pans and bake for 30 to 35 minutes, test with a toothpick. Let cool on a wire rack for 15 minutes, then remove cakes from pans and let completely cool.
- For the frosting, heat heavy cream in a saucepan over medium heat, stirring constantly until steam rises up, but not boiling. Pour cream over chocolate chips in a shallow bowl add salt and let it sit for 5 minutes. Whisk until smooth. Cover it with plastic wrap and let cool to room temperature until it’s the consistency of peanut butter. Frost cake.
