Cake Take Two - Say that 10 times!

Here's the cake that I was supposed to have made yesterday but dropped on the floor. What a disaster. Don't worry, the cake is in a good place now. We have febreeze scented garbage can bags so I'd like to think that's a good final resting place for a cake. Also, I found a new free photo editing site that I really like. Its called FotoFlexer. Check it out if you are into that sort of thing. And the pictures for my recipes are edited with a "Retro" effect that I am liking. I found this recipe in the Country Special edition of People Magazine.
So here we go!
Here is what you need:

Devil's food cake, eggs, cocoa powder, vegetable oil, powdered sugar, whipped cream (if you want to substitute instead of all the whipping cream), heavy whipping cream, vanilla extract, and a Hershey's bar with almonds.

Start with the devil's food cake mix

Add the eggs...

And the water.

Then the vegetable oil. I hope those eggs can swim.

Cocoa powder and vanilla extract and mix all together for 2 minutes.
Flour and grease to 9' baking pans. Or make it easier for yourself and use some non-stick spray.

Evenly divide the batter between the baking pans. And cook in the oven for 25 minutes.

Let them cool in the pan for 10 minutes, then take them out and let them cool completely on wire racks. While you are waiting for them to cool you can start on the icing!

Start with your heavy whipping cream. (You can use some "whipped topping" here instead of the heavy whipping cream). If you like to be lame and skinny. I was sort of lame because I used half heavy whipping cream, and half "whipped topping." It would have turned out better had I used all of the heavy whipping cream. Go figure.

And then add the powdered sugar. EXPLOSION WARNING. Powdered sugar loves to shoot off a 4th of July fireworks display in your face. Maybe not as bad with one of those fancy mixers, but I do not have one of those so it really likes to go everywhere when mixing.

Add in the vanilla extract. Mmm...
Mix all together until it forms soft peaks. Which is this:


Next, chop up the chocolate bar. Fold into the icing. And when the cake has chilled in the refrigerator for one hour, go ahead and ice that bad boy.

And enjoy! Also enjoy a nice long run afterwards because this thing is not cheap on the calories!

Recipe: Chocolate Celebration Cake
Ingredients:
1 (18.25 oz.) package devil's food cake mix
3 large eggs
1 1/4 cups water
1/2 cup vegetable oil
1 tbsp. unsweetened cocoa
2 tsp. vanilla extract, divided
3 1/2 cups heavy cream
3/4 cup powedered sugar
4 (1.45 oz.) milk chocolate bars with almonds, chopped and divided
Directions:
1. Preheat oven to 350 degrees. Grease and flour two (9-in.) cake pans. Combine first 5 ingredients and 1 tsp. of vanilla in a large bowl; beat with an electric mixer at low speed until ingredients are moistened. Scrape down sides of the bowl. Beat mixture at medium speed 2 minutes. Pour batter into prepared pans.
2. Bake 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rakcs. Cover and chill at least 1 hour.
3. Beat whipping cream, powedered sugar and remaining vanilla at medium-high speed with an electric mixer until soft peaks form. Fold chopped chocolate bars into frosting. Spread mixture between layers and on top and sides of cake. Store in refrigerator.

Verse of the day: "For the Mighty One has done great things for me - holy is His name!" Luke 1:49