Chocolate Whipped Cream Cake
"A great chocolate cake with a light (not overly sweet) whipped cream frosting (uses Cool Whip). It is great with a glass of cold milk. Since it is kept in the frig, it is a nice cool dessert for summer as well."
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
16-20
ingredients
- 1 (18 1/2 ounce) package chocolate cake mix (I use Devil's food)
- 1 1⁄3 cups water
- 3 eggs
- 1⁄2 cup vegetable oil
- 1 (8 ounce) container Cool Whip
- 1⁄3 cup white sugar
- 1⁄4 cup cocoa powder
directions
- In large mixing bowl, blend cake mix, water, eggs and oil.
- Blend for 3 minutes at medium speed.
- In greased and floured pans; either 2 round (9") or 1 (13 x 9), bake per cake package directed times.
- Cool completely.
- Remove the cake from the round pans, I leave the 13 x 9 cake in the pan.
- Place Cool Whip in a chilled mixing bowl.
- Gradually add the sugar and cocoa.
- Frost cake with chocolate cream mixture.
- Refrigerate 24 hours before serving.
- Time does not reflect frig time.
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RECIPE SUBMITTED BY
<p>I live in the midwest. Work as a semi-retired nurse by profession. Married with 3 adult children, a wonderful son in law and daughter in law. I have 4 beautiful grandsons. One of my many blessings in life.<br />For fun, my passion is photography. It has become an important part of my life and I enjoy learning anything I can about it. I have a facebook photography page Margo McIntyre Photo Creations. I hope you check it out and enjoy viewing my photos. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
