How to make a box cake mix taste more like a bakery cake:
Add 2 tsp vanilla
Preheat oven to 350 degrees.
Coat pans with cooking spray or baking release. I use Wilton’s Baking Release and it works like a charm every time.
Combine all ingredients and mix on medium for three minutes
Divide batter into two nine inch pans.
Bake for twenty-five minutes, rotating pans half way through baking time.
Cool ten minutes in pans and then transfer to baking rack. Allow to cool completely.
While the cake could be enhanced from a mix, I wanted the filling and frosting to be made from scratch. Cream Cheese and butter cream? Yes, please! It take a little extra time, but it’s so worth it!
6 cups powdered sugar
Beat the cream cheese and butter on medium speed for two minutes.
Add the vanilla and beat for one more minute.
Reduce speed to low and add sugar, 1/2 cup at a time.
After all the sugar has been added, continue beating on medium until fluffy.
2 tsp pure vanilla extract
Combine the sugar and cocoa. Set aside.
Beat the butter on medium speed for one minute.
Reduce speed to low and add the sugar/cocoa mix, 1/2 cup at a time.
After adding 3 cups of sugar/cocoa, add milk and vanilla.
Beat on medium until it reaches the desired consistency for frosting. It should take two to three minutes. If it is not thick enough, add more sugar. If it’s too thick, add more milk.
Place bottom layer on cake plate and top with cream cheese filling. Leave a border around the edge to avoid having it spill over the sides. Set aside remaining cream cheese filling.
Place second layer on top and repeat.
Spread the chocolate butter cream lightly over the top and sides of cake for a crumb coating.
Refrigerate for thirty minutes.
Generously frost with chocolate butter cream.
Triple Chocolate Cake