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Oh My God! It's a Chocolate Cake Recipe

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This recipe for Oh My God! It's a Chocolate Cake is from Recipes by Cory Peace, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Step 1
For Cake:
1 box Chocolate Cake Mix
1 cups Milk
⅓ cup Oil
4 eggs
16 oz. Peanut butter chips

Step 2
Chocolate Frosting:
1 ½ cups Butter
12 oz Chocolate Chips, melted
5 Tbsp Hershey Cocoa Powder
6 cups Powdered Sugar
Pinch of Salt
10-12 tbsp Heavy Whipping Cream

Step 3
Raspberry Filling:
¼ cup Sugar
3 tbsp Cornstarch
2 tbsp Water
2 cups Raspberries (frozen or fresh)

Step 4
Peanut Butter Frosting(for decorations):
1-2 cups Powdered Sugar
½ cup Peanut Butter
2 tbsp Butter
2-4 tbsp Heavy Whipping Cream
Directions:
Directions:
Step 1:

Preheat oven to 350º. Grease and line 2 -8" round pans. Beat eggs, add milk till blended, Add oil and ,Mix till creamy then add cake mix. Combine thoroughly. Fold in peanut butter chios. Pour into cake pans. Bake for 25 or so minutes till toothpick comes out clean. Cool Cakes before decorating.

Step 2:

Beat butter until smooth, mix in melted chocolate the cocoa powder. Add 1\2 the sugar then salt. Add 1\2 the cream until
Smooth. Then add rest of sugar. Once creamy add what cream
Needed to reach desired consistency.

Step 3:

In medium sauce pan combine sugar, cornstarch, and water over
Medium heat to sugar melts. Mix in raspberries till soft, then
Smash with spoon or spatula. Stir till raspberries thicken, remove
From heat, and transfer to bowl then chill.

Step 4:

Heat Heavy Whipping Cream in microwave till hot and then pour
On top of chocolate chips. Stir till melted. Take out chilled cakes.
Crumb coat bottom layer of cake on top of a cake board. Pipe a
Dam of chocolate frosting around edge of cake. Inside circle
Fill with raspberry filling. Finish crumb coating the cakes, and chill.

Step 5:

Time to make Peanut Butter decorative topping. Cream butter and
Peanut Butter till smooth. Slowly incorporate powdered sugar.
Add cream to reach desired of consistency, then place into piping bag. Take out cake. Frost Cake with the chocolate frosting till evenly frosted. Add more. Powder Sugar to chocolate frosting to thicken it for piping decorations then add to piping bag.

Step 6:

Time to decorate. Pipe peanut butter in small flowers on top of
Cake. Around bottom edge pipe the chocolate frosting and peanut
Butter frosting in an alternating pattern around cake. In a small
Area in the center of the cake layer more raspberry filling. Take
A knife and pull part of raspberry filling out of circle to make mimic rays of light coming out of the raspberry filling. Like a Sunburst pattern. Chill cake to form and set before serving.
Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
4-5 hours
Personal Notes:
Personal Notes:
This has to be one of the most complicated recipes to date added to this here cookbook. I have taken several pictures of the construction and final result to show what hard work looks like.
I choose raspberries as the fruit filling cause I love raspberry jam. You could use raspberry jam instead of making it as a short cut. But it will not be as good. You can also do a different fruit if you so
Choose. You could also use flavored coffee in lieu of milk . Leave me a slice.

 

 

 

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