Maryann's Chocolate Layer Cake with Chocolate Syrup Frosting

Last weekend we celebrated my brother Kevin's birthday and our cousin Declan's birthday. I volunteered to make Kevin's cake. Of course, he wanted chocolate. Because I wouldn't have a lot of time to make it (the celebration was the day after Relay for Life) I figured I'd compromise and use a cake mix as a base. I went to two of my baking cookbooks, The Cake Mix Doctor and its follow-up, and found a good one in The Cake Mix Doctor Returns. Because Kevin often has a bowl of ice cream with chocolate syrup, this one seemed perfect.

Maryann's Chocolate Layer Cake w/ Chocolate Syrup Frosting

Maryann's Chocolate Layer Cake (pgs 107-108)

Vegetable oil spray and flour for pans (I just lined the bottoms of the pans with wax paper.)

1 package (18.25 oz) plain yellow or vanilla cake mix

1 package (3.9 oz) chocolate instant pudding mix

1/2 cup unsweetened cocoa powdered

1 1/3 cups water

1 cup chocolate syrup

1/3 cup vegetable oil

3 large eggs

Chocolate Syrup Frosting (pg 482)

8 tablespoons (1 stick) butter, at room temperature

1/2 cup unsweetened cocoa powder

1/2 cup chocolate syrup

4 cups confectioners' sugar, sifted

2 tablespoons milk, plus more if needed

1 teaspoon pure vanilla extract

Dash of salt

1. Place a rack in the center of the oven and preheat the oven to 350*F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside. (or trace the bottoms of the pans in wax paper, cut the circles out, and place in bottoms of the pans.)
2. Place the cake mix, pudding mix, cocoa powder, water, chocolate syrup, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds to 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look thick and well combined. Divide the cake batter evenly between the two prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cake layers until the tops spring back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 20 minutes longer.
4. Meanwhile, make the Chocolate Syrup Frosting: Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl and beat with an electric mixer on low speed until just combined, 1 minute. Add the confectioners' sugar, 2 tablespoons of milk, and the vanilla and salt and beat on low speed until the confectioners' sugar is combined. Increase the mixer speed to medium-high and beat until smooth and spreadable, 1 minute longer. Add a little more milk if the frosting is too thick to spread. (I actually had to add at least one more cup of confectioners' sugar. Was still a little runny but that might've also been the heat.)
5. To assemble the cake, transfer one layer, right side up, to a cake plate. Spread the top with some of the frosting. Place the second layer, right side up, on top of the first and frost the top and side of the cake, working with smooth, clean strokes.

Store this cake, in a cake saver, at room temperature for up to four days or for up to one week in the refrigerator. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving. Makes 12-16

The birthday boys

Once again, lots of compliments. I'm thinking (hoping) that from now on, when any type of dessert needs to be made, I'll be asked to make it. Well, one dessert item anyway. And I'm OK with the one thing: I think that's all I'd have time to make.