CHOCOLATE SURPRISE CAKE

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From Pampered Chef using their new layer pans ( a set of 4) Don't forget to lower oven temp because of dark pan by 25 degrees. I actually cheated and used a box cake mix and 2 tubs of frosting, So fun!




    Cake
  •  Oil or butter for greasing pans
  • 1 pkg (15.25-16.5 oz or 432-515 g) devil’s food cake mix (plus eggs and water only, according to package)
  • 1/3 cup (75 mL) sour cream
  • 1 cup (250 mL) multicolored candy-coated chocolate candies
  • 1/3 cup (75 mL) multicolored sprinkles, plus additional if desired
    Frosting and Garnish
  • 1/3 cup (75 mL) strong brewed coffee
  • 2 oz (60 g) unsweetened baking chocolate bar, chopped
  • 4 cups (1 L) powdered sugar
  • 1/2 cup (125 mL) butter, softened
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) salt
  • 1/2 cup semi-sweet chocolate morsels
  •  Oil

DIRECTIONS
  1. Preheat oven to 325°F (160°C). Spray 4 Layer Cake Pans with nonstick cooking spray with flour; set aside.
  2. For cake, place cake mix, eggs, water and sour cream in large mixing bowl. Beat with electric mixer on medium speed 2 minutes; scraping bowl as needed.
  3. Divide batter evenly into pans; spread evenly. Bake on center rack of oven for 21-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven; cool 10 minutes. Invert cakes onto cooling rack, then invert again so cakes are top-side up; cool completely.
  4. For frosting, place coffee and chocolate in small microwave-safe bowl. Microwave, uncovered, on HIGH 30 to 45 seconds or until almost melted, stirring after 30 seconds. Let cool.
  5. Beat all frosting ingredients, except for morsels, in a large mixing bowl on medium speed for 3 minutes or until light and fluffy. Reserve 2/3 cup (150 mL) of the frosting for decorating the top of the cake.
  6. Using a Coated Bread Knife, trim crowns off of cake (see Cook’s Tips).
  7. To assemble cake, cut centers of 2 cake layers with 3-in (7.5 cm) Biscuit Cutter. Reserve for another use (see Cook’s Tips). (You’ll be left with two full layers and two cut layers.)
  8. Place one full cake layer, upside down, on serving plate. Spread the top with 1/3 cup (75 mL) of the frosting. For second and third cake layers, layer each upside down, spreading each with 3 tbsp (45 mL) frosting around the rim.
  9. Fill center of cake with chocolate candies mixed with colored sprinkles. Gently press candies to level; top with remaining uncut cake layer.
  10. Using Small Spreader, frost top and sides of cake with remaining frosting.
  11. Using Chocolate Drizzler, drizzle chocolate on top of cake. Fill Large Decorating Bag with Large Rount Tip with reserved frosting. Pipe dollops around top edges of cake.

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