- 1 package chocolate cake mix (regular size)
- 1 pint heavy whipping cream or 1 carton (8 ounces) frozen whipped topping, thawed
- 1/3 cup sugar
- 1/4 cup baking cocoa
- Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking.
- If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving. Yield: 16-20 servings.
Originally published as Chocolate Whipped Cream Cake in Grandma's Great Desserts Cookbook 1992, p94
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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