BETTY CROCKER RECIPE
About the article
This is a digitised version of an article from The Cayman Compass's print archive. Occasionally, the digitisation process introduces transcription errors, or other problems.
See the article in its original context from October 1965.
Brought to you by
This mouth-watering cake is Chocolate Velvet Cream Cake: It stands four moist, tender layers high and is made of deep, dark Devils Food Cake Mix. A billowing filling of whipped cream and Chocolate Fudge Frosting Mix enhances this show-off cake and to complete the picture, it is covered with a gleaming chocolate glaze made made from part of the frosting mix.
This picture-of-a-cake looks like it might be difficult to create but it is not so! It is simply made from mixes. The cake mix has always been good but now it is even better! A new improved formula makes up to a cup more thick creamy batter producing a moist, tender cake that stays fresh longer.
Whether Chocolate Cream Cake is eaten on a balcony or in your back yard -- it's sure to please all the chocolate lovers on the scene.
Here is the recipe as developed in the Betty Crocker Kitchens: CHOCOLATE VELVET CREAM CAKE
Bake cake in 9" layer pans as directed on Devils Food Cake Mix pkg. Cool. Split each layer making 4 layers. Add 2 cups Chocolate Fudge Flavor Frosting Mix (dry mix) to 1½ cups whipping cream (35% butterfat) and 1 tsp. vanilla for filling. Chill 1 hr.; whip. Put filling between layers. Spread top with Thin Icing (below); let some drizzle down sides. Sprinkle top with chopped nuts, if desired.. Chill. About 12 servings.
Thin Icing: Blend rest of frosting mix, 2 to 3 tbsp. hot Water and 1 tbsp. light corn syrup. Beat until smooth. Add 1 to 2 tsp. more water, if
