It’s epically delicious….

Cake.  It brings people together.

This one….will bring nations together.   I bring you Swiss-wiss-wiss Chocolate-late-late Cake-ake-ake!!!!

Here’s the lineup.  The recipe (which will be provided below) called for a box of Swiss Chocolate cake mix.  I couldn’t find any, so I chose German.  I hope the Swiss aren’t offended.

First I grab my gigantanormous mixing bowl and throw cake type stuff into it.

The recipe calls for a cup of oil.  A CUP

Once the oil, eggs and buttermilk are added, the mixture is VERY wet.  Have no fear.  That’s where the packet of Nilla Puddin comes in.

See, I’ll make it allllll better.

Just whip that sucker into submission!

Butter and flour some pans.

Pour batter

While the cakes are in the oven, hand grate the chocolate.  Don’t throw it in a food processor and pass it off.  Hand grate it.  The zester gives the chocolate nice little curls.

It also takes a LONG time and the chocolate began to melt, so I switched to my trusty box grater.

No nice curlies, but it did lead to my needing these:

Skin did not wind up in the cake, just so you know.

For the frosting, cream together softened cream cheese, granulated sugar and powdered sugar.

Dump in the chocolate shavings.  Then a 16 ounce container of whipped topping to get this:

Set the frosting in the fridge.  Meanwhile…

Pull out the cakes and let cool…completely.  Please don’t be impatient like me.  (I wasn’t today.)

Then frost to perfection.

Serve to Birthday Boy…

and be deemed the Coolest Mom Ever.  Finis.

Recipe

Swiss Chocolate Cake

(featured in the Caney Fork Electric Cooperative 2010 Holiday Cookbook)

Cake:

1 box Swiss Chocolate cake mix

1 small box of vanilla instant pudding

3 eggs

1 cup oil

1 & 1/2 cups buttermilk

Frosting

1 8oz pkg of cream cheese softened

1/2 cup sugar

1 cup powdered sugar

1 16oz container of frozen whipped topping

4 chocolate candy bars grated ( I used 2 & 1/2 BIG candy bars)

1 chocolate truffle for top of cake

Cake: Combine all ingredients for cake.  Pour into three 9 inch round cake pans (I used two)

Bake at 350 F for 25-30 minutes

Frosting: Combine all ingredients for frosting and mix well.  Spread GENEROUS amounts between baked cake layer, then

finish frosting sides and top of cake .  Store in refrigerator.

If you bake this cake, please tell me how you liked it!!!

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