Triple Chocolate Cake
1 cup sour cream
3/4 cup water
1/3 cup oil
3 large eggs
1 (4 oz.) bar milk chocolate, chopped
1 cup (6 oz.) white baking chips
1/2 cup butter, softened
4 cups (1 lb.) powdered sugar
1/3 cup milk
HEAT oven to 350°F. Lightly spray two 9-inch round cake pans with no-stick cooking spray. Combine cake mix, sour cream, water, oil and eggs in large bowl at low speed until moistened; beat 2 minutes at medium speed. Gently fold in milk chocolate. Pour batter evenly into pans.
BAKE 29 to 33 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; remove from pans. Cool completely.
MICROWAVE white baking chips in large microwave-safe bowl on HIGH (100% power) for 90 seconds, stirring until all the chips have melted. Cool completely. Beat butter into cooled melted chips with electric mixer on medium speed until thoroughly combined. Gradually add powdered sugar and milk, beating until fluffy. Beat in additional milk, by the teaspoon, until frosting is of desired spreading consistency.
PLACE 1 layer bottom side up on serving plate. Spread 1/2 cup frosting over layer. Place remaining layer bottom side down on frosted layer. Frost sides and top of cake with remaining frosting. Garnish as desired.
Serving Size (1 slice, 1/16 of cake), Calories 470 (Calories from Fat 190), Total Fat 22g (Saturated Fat 10g, Trans Fat g), Cholesterol 65mg, Sodium 330mg, Total Carbohydrate 69g (Dietary Fiber 1g, Sugars 56g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.