Chocolate and Cream Cake

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  1. Mix all of the ingredients (from the back of the box) to make the German Chocolate cake mix.
  2. Grease and flour two 9 inch (or 8 inch is fine) round cake pans. You will need to pop the cake out of this, so make sure you do it well. I put a nice layer of shortening and then top that with flour on the bottom and the sides.
  3. Bake the cake as instructed on the box.
  4. Allow the cake to cool completely.
  5. Mix your whipping cream with an electric mixer until it is stiff.
  6. Add about 4 Tbsp sugar and mix that in as well.
  7. Remove the cake from the pans.
  8. Slice each round cake in half so that you now have four layers, not just two. (See picture below.)
  9. Place one layer on your cake plate.
  10. Scoop out 1/4 of your whipping cream and place it on top of the cake.
  11. Spread the whipping cream around.
  12. Layer your next layer on top of this and add 1/4 more of the whipping cream.
  13. Continue this until you have used all 4 layers. Top with whipping cream.
  14. If you are not serving right away, store in the fridge. (It is best served sooner rather than later.)