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Source: Campbell's Recipes
Tagged With: 12 servings
Double Decadence Chocolate Cake with Shiny Chocolate Icing
Let us show you how to make an irresistible chocolate cake that rivals the best bakery in town. This one is sure to win you lots of compliments!
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Serves: 12 servings
Prep Time: 25 minutes
Cook Time: 55 minutes
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Crisco® original no-stick  Vegetable cooking spray
2 1/2 cups semi-sweet chocolate pieces
1 1/2 cups hot coffee
2 1/2 cups all-purpose flour
3 cups plus 2 tablespoons sugar
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 eggs
3/4 cup Crisco® pure  vegetable oil
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons light corn syrup
1/4 cup (1/4 stick) Crisco® butter-flavor all-vegetable  shortening, cut into 4 pieces

Heat the oven to 300ºF. Spray 2 (9 x 2-inch) round cake pans with the cooking spray.  Line the bottoms of the pans with wax paper or parchment paper and spray with the cooking spray.
Stir 1/2 cup chocolate pieces and the coffee in a medium bowl.  Let stand for 1 minute.  Stir until the mixture is smooth.

Stir the flour, 3 cups sugar, cocoa powder, baking soda, baking powder and salt in a large bowl.
Beat the eggs in a large bowl with an electric mixer on high speed for 3 minutes.  Beat in the oil, buttermilk, vanilla extract and coffee mixture.  Reduce the speed to medium.  Add the flour mixture and beat until just combined.  Pour the batter into the pans.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.  Let the cake layers cool in the pans on wire racks for 30 minutes.  Invert the cake layers onto the wire racks, remove the wax paper and let cool completely.
Heat the heavy cream, remaining sugar and the corn syrup in a 1 1/2-quart saucepan over medium heat to a boil, stirring constantly.  Cook and stir until the sugar is dissolved.  Remove the saucepan from the heat.  Add the remaining chocolate pieces and stir until the mixture is smooth.  Add the shortening and stir until the mixture is smooth.
Spoon the frosting into a medium bowl.  Cover and refrigerate for 30 minutes.  Fill and frost the cake.

Recipe Note: If only 8-inch or 9 x 1-1/2-inch cake pans are available, fill the pans to 1/2 inch from the top and spoon the excess batter into a muffin-pan for cupcakes.  Bake the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.
Make-Ahead: Time-Saving: Wrap the baked and cooled cake layers in plastic wrap and store at room temperature for up to 24 hours.  After filling and frosting, the cake can be covered and refrigerated for up to 3 days. Bring the cake to room temperature before serving.
Ingredient Note: For best results, use regular, not Dutch-process cocoa powder, in this recipe.

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