VERIFIED BY Taste of Home Test Kitchen
- 1 box (18-1/4 ounces) chocolate cake mix
- 1 pint whipping cream or 1 carton (8 ounces) frozen whipped topping, thawed
- 1/3 cup sugar
- 1/4 cup unsweetened 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 mixing 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