PORTAL CAKE

PORTAL CAKE image

Yield 8-16 slices

Number Of Ingredients 15

1 18.25-oz package chocolate cake mix
2 cups all-purpose flour
1 2/3 cup granulated sugar
2/3 cups cocoa
1 cup semi-sweet chocolate chips
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
7 large eggs
3/4 cup vegetable oil
3/4 cup butter or margarine (softened)
1/3 cup water
1 t vanilla extract
1 12-oz can of coconut pecan frosting (or make your own)
1 or 2 6-oz cans of vanilla frosting (or make your own)

Steps:

1. Preheat oven to 375 degrees Fahrenheit. Coat two nine-inch circular cake pans with butter or margarine. 2. In a large bowl, combine cake mix and remaining dry ingredients and until well-mixed. 3. In a second large bowl combine remaining cake ingredients and until well-mixed. 4. While mixing, pour wet mixture into dry mix bowl until well combined. 5. Pour half of mixture into each of the two greased cake pans. Bake for 30 minutes or until a toothpick stuck into cakes comes out completely clean. 6. Let cakes cool for at least half an hour then trim top of one of cake to make a flat top. 7. Ice top of cut-off cake with coconut pecan frosting. Place second cake on top of first to create a layer. Add some extra cocoa powder to vanilla frosting and use to frost entire cake. 8. Chill in the fridge and serve. For added authenticity coat entire cake in chocolate chips or shards, add six dollops of white vanilla frosting to top of cake with cherries on each dollop, and light up a single candle for the center. Note: I use the chocolate chips and cocoa powder as part of the cake mix when I make this but I believe that they might actually be intended to be used as decoration. Regardless I love the way the cake is with the extra chocolaty-ness.