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Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!
Recipe by BettyCrocker
Prep Time
20min
Total Time
2hrs
Servings
12servings
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Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers.
In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting.
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Follow High Altitude directions on cake mix box.
Splitting cake layers is easy. Insert toothpicks around side of cake layer to mark middle point. Using toothpicks as a guide, cut through the layer with a long, thin, sharp knife, or pull a piece of heavy sewing thread horizontally, back and forth, through the layer.
For a double-chocolate cake, use semisweet chocolate chips instead of the white chips and Betty Crocker® Rich & Creamy chocolate frosting instead of the vanilla frosting.
*Percent Daily Values are based on a 2,000 calorie diet.
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