Evelyne Lefebvre
It’s the cheeriest time of the year! The Christmas season is officially in full swing. This year, nobody is holding back since Covid is behind us. It’s the perfect time to make a treat to impress all your friends and family at this year’s family gathering. This cake has all the characteristics to stand out from all the other treats made. It’s simple and delicious! It will definitely make you land on the nice list this holiday season. Go ahead, give it a try!
Chocolate Cake Recipe:
*Make sure to double the recipe
Ingredients:
3 cups of All-Purpose Flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon of salt
1 teaspoon espresso powder, optional
2 teaspoons baking soda
2 teaspoons vanilla extract
2 tablespoons white vinegar
⅔ cup of vegetable oil
2 cups cold water
Other Ingredients Needed:
1 can of E.D Smith Cherry pie OR Strawberry pie filling, save for later
Steps:
To make the cake: Preheat your oven to 350°F.
Grease two 9" round pan that's at least 2" deep.
Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.
Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
Cream Cheese Frosting:
8 ounces full-fat block cream cheese, softened to room temperature
½ unsalted butter, softened to room temperature
3 cups confectioners sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
⅛ teaspoon salt
Cream Cheese Frosting Recipe:
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of confectioners' sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
Assembly:
Take one of the two cakes and put it on a plate. Make sure that the FLAT part of the cake is facing upwards. Take a piping bag and use whatever piping tip you see fit. Make a border around the cake using the icing.
Take half of your can of pie filling and put some in the middle of the cake. Only use half of the pie filling, or else it will overflow.
Gently place the other cake on top. Also, have the flat side facing upwards to make a nice “canvas” for the top of your cake. Take the piping bag with the same tip and make a border on the top as well. However, get creative with your border! The top of the cake is what people see, so make it your own! Once the border is complete, use the remaining half of the pie filling in the middle of the cake so that it is filled with pie filling.
This cake is delicious and easy to make. This cake is not only for Christmas, but can also be used for other occasions!
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