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Chocolate Whipped Cream Cake

From Ilene Kesler's Kitchen


  • 1 pkg. chocolate cake mix
  • 2 c. powdered sugar
  • 1/4 c. cocoa
  • 16 oz. (2 c.) heavy whipping cream


  1. Prepare chocolate cake mix according to package instructions, and pour into two 8 or 9" greased, floured rounds. When cooled, slice each layer in half. Wrap rounds in foil and freeze until ready to put cake together.
  2. Mix powdered sugar with cocoa.
  3. Take out 1 c. of chocolate powdered sugar mixture and make glaze by adding a small amount of warm water and mixing together.
  4. Whip the cream until stiff. Add remaining chocolate powdered sugar mixture and fold into whipped cream.
  5. Spread 1/3 of chocolate whipped cream on first cake layer. Put second cake layer on top. Repeat process; pour glaze over top layer of cake and allow glaze to dribble down sides. Refrigerate.

Servings: Serves 12.