I baked this chocolate cake a few weeks ago when the grocery store shelves were empty and you just threw whatever was left into your cart. About three weeks into social distancing I was craving chocolate cake and decided I was going to play my version of “Chopped” and use whatever ingredients were in my cabinet. I named this cake the Quarantine Chocolate Cake, for obvious reasons, and since the cake never left quarantine, I ate pretty much the whole thing.
If you don’t want to use coffee, you can substitute water.
Quarantine Cake
Ingredients:
- CAKE BATTER
- 1 chocolate box cake mix. I had Dunkin Hines Devils Food Cake. It was literally the only cake mix on the shelf.
- 1 box of chocolate pudding
- 4 eggs
- 1 cup of coffee (cooled)
- 1/2 cup of water
- 1 1/4 cup of melted butter
- 1 tsp vanilla
- FROSTING
Directions:
- Grease/flour two 9in round pans
- Preheat oven to 350 degrees
- Mix together all of the cake batter ingredients; mix thoroughly.
- Split the batter between the two round cake pans
- Bake for 25 minutes or until done. *A toothpick comes out clean
- Let the cake cool
- Cut the top off of one of the cakes that way the top is flat.
- Ice and generously apply coconut to the top of the bottom layer of the cake and then gently place the .
- Ice the top layer and the sides. Add more coconut.
- Enjoy!
Tagged: better than box, box mix, chocolate, Chopped, coffee, dessert, simple
