BILL KNAPP’S CHOCOLATE CAKE & FROSTING
By Gloria Pitzer, as seen in her self-published… Secret RecipesTM Bulletin© #106 – Imitations of Bill Knapp Favorites (Secret RecipesTM, Marysville, MI; 2003, p. 1)
CAKE INGREDIENTS:
18-oz box Devil’s Food cake mix
1½ cups warm tap water
2 eggs
CAKE INSTRUCTIONS:
In big mixing bowl, beat together [ingredients, as listed.] When smooth, divide batter equally between two 9-inch, round, layer pans – greased and floured and excess shaken out… Then put a circle of waxed paper into the bottom of each pan, also greased and floured.
With two hands, grasp one pan at a time and crack it hard a few times on a solid surface to bring any air bubbles [up.] Bake at 325°F, 25 to 30 minutes or until [they test done*]. Cool on wire rack. Prepare frosting [recipe below].
[*TO TEST FOR “DONENESS”: Insert toothpick in center of cake. If it comes out clean, it’s done. If it comes out wet, bake it a little longer (5 to 10 minutes) and test again, with another dry toothpick, in a different spot.]
FROSTING INGREDIENTS:
1-lb container ready-to-use chocolate frosting
2 TB light Karo syrup
1 cup chocolate chips
1+ cup(s) powdered sugar (use more if needed)
A little warm water, if needed to thin it
FROSTING INSTRUCTIONS:
In saucepan, on medium heat, stir together the frosting, Karo, and chocolate chips. When smooth, beat in powdered sugar with [electric] mixer – plus the water, if needed for spreading consistency.
ASSEMBLY INSTRUCTIONS:
Apply frosting, when assembling layers, [first, in] between; [then on] top and [around] sides. Insert drinking straws into 3 or 4 places [after frosting between layers], through top of cake, to keep it in place while you apply [the rest of the] frosting. Refrigerate cake, when not being served. Makes 8 servings.
See also…
