Karen's Incredible Triple Chocolate Cake

Karen’s Incredible Triple Chocolate Cake

(Everyone loves this, but especially Jesse and Matthew!)

Cake

            1 package Pillsbury Plus Devil’s Food Cake Mix

            1 c dairy sour cream                         ¾ c water

            1/3 c oil                                              3 eggs

            4 oz (+) bar milk chocolate, chopped in food processor

Frosting (I usually double this part for frosting-loving crowds)

            8 oz (+) white chocolate, cut into pieces*

            ¾ c butter, softened

            ½ c powdered sugar

Garnish (make before frosting the cake) -- This step takes the cake from amazing to over the top. You do NOT need to put the white chocolate curls/fans on top if you don't want to... the cake is still amazing without it!

            Apx. 2 lbs. white chocolate

            Heat the oven to 350. Grease and flour two 9” round cake pans. In large bowl, combine cake mix, sour cream, water, oil and eggs at low speed until moistened: beat 2 minutes at high speed. Gently fold in milk chocolate. Pour batter evenly into greased and floured pans. Bake at 350 for 30-40 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pans. Cool completely.

            Mix white chocolate in double broiler, stirring constantly. Remove from heat; cool. (If you don’t cool it thoroughly, it will harden when mixed in with room temperature ingredients and look lousy.) In small bowl, beat butter at ROOM TEMPERATURE (you canNOT melt the butter either -- it has to be really soft from being on the counter or the consistency of everything will change -- trust me on this!) and powdered sugar until fluffy. Gradually beat in cooled bar until smooth and fluffy. To assemble cake, place one layer bottom side up on serving plate. Spread generous amount of frosting between layers. Place remaining layer bottom side down on frosted layer. Frost sides and top of cake with remaining frosting.

            For garnish: Melt white chocolate and spread thin layer over back of cookie sheet or ideally on slab of marble. When it loses the shine, but BEFORE totally cool, take a putty knife or wide spatula, and make big chocolate curls or fans to put all over the top and sides of the cake. Put over sides and bottom while frosting is not yet “set.”

*Use GOOD white chocolate! I use Callebaut or get Ghirardelli or get chocolate from candy making store.