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Cakes

Double Chocolate Cream Cake

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Take an already delicious Duncan Hines Butter Recipe Fudge Cake and add a decadent chocolate whipped topping and this dessert will live up to its name. Garnish your Double Chocolate Cream Cake with maraschino cherries.

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 375°F. Grease and flour 13"x 9" pan.
  2. Prepare, bake and cool cake according to package directions.
  3. Prepare whipped topping mix according to package directions. Fold in chocolate syrup until blended. Refrigerate until ready to serve.
  4. To serve, spoon topping over cake slices. Garnish with maraschino cherries.

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Tips

Bread Flour

Bread Flour

Bread flour can be kept in the pantry for up to 6 months or frozen for 1 year. Make sure to bring to room temperature before using.


Kalua mocha pound cake (bundt cake)

Kalua mocha pound cake (bundt cake)

Use the Duncan Hines pound cake recipe (that takes yellow cake and vanilla instant pudding. Add 1/4 cup Kalua (or other coffee-flavored liqueur) and reduce water to 1/4 cup. Use chocolate or chocolate fudge instant pudding instead of vanilla. Bake in bundt cake pan. Cook for about 60 minutes. When completely cool, dust with powdered sugar or top with glaze of Kahlua and powdered sugar. Also makes great miniature bundt cakes (cupcakes).





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