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Prep Time: 25 minutes
Cook Time:
N/A
Makes:
24 servings
Rating:
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CAKE
1 cup (250 mL) Chipits®* Milk Chocolate Chips
1 cup (250 mL) Crisco® All Vegetable Shortening
1 can (375 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
½ cup (125 mL) vinegar
¾ cup (175 mL) each Redpath® Dark Brown Sugar, packed and granulated sugar
4 (4) eggs
2 tsp (10 mL) vanilla
2 ½ cups (625 mL) Robin Hood Best For Cake & Pastry Flour
½ cup (125 mL) cocoa powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) baking powder
½ cup (125 mL) Chipits®* Semi-Sweet Chocolate Chips
MILK CHOCOLATE FROSTING
8 oz (250 g) cream cheese, softened
½ cup (125 mL) butter, softened
6 cups (1.5 L) icing sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) Chipits®* Milk Chocolate Chips, melted and slightly cooled
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1. Preheat oven to 350ºF (180ºC). Grease two 9” (23 cm) cake pans.
2. Cake: Melt chocolate and shortening together. Cool.
3. In a separate bowl, combine evaporated milk and vinegar. Reserve
4. In a medium bowl, beat sugars, eggs and vanilla until mixture is thick,
about 3-5 minutes. Fold in chocolate mixture. Beat until combined.
5. Mix next 4 ingredients together. Add half of dry mixture to wet
ingredients. Add milk mixture and then remaining dry mixture. Fold in
chocolate chips. Divide batter between the two prepared cake pans.
6. Bake in preheated oven 45-50 minutes or until a toothpick
inserted in centre of cakes comes out clean.
7. Frosting: Beat cream cheese and butter until light and well
combined. Add icing sugar 1 cup (250 mL) at a time, beating well
after each addition. Beat in vanilla and chocolate. Thin out with
1-2 tbsp (15-30 mL) of milk if necessary.
8. Assembly: Slice each cake in half horizontally to create 4 layers.
Spread first layer with about 1 cup (250 mL) frosting, continue with
each layer, icing top and sides of cake. Refrigerate until ready to eat.
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