Kay’s Swiss Chocolate Cake – A Crowd Favorite

Kay's Favorite Chocolate Cake-38.jpg

It’s a feather-light chocolate cake that goes down way too easily. My Alabama sister takes it to church meetings, family gatherings, and anywhere else people congregate to accomplish big things or just want to visit for awhile. She claims it’s expected she will bring it and has become her most requested cake.

Personally, I’m a pie or a tart person. But sometimes, cake travels better or is more celebration-appropriate. My oldest son’s recent birthday was the excuse I needed to bake Kay’s cake–a four layer affair (2-layers split to make 4) made with a Swiss chocolate cake mix (she says it must be Swiss) and a sinful amount of sweetened whipped cream.

But the whole recipe was evidently too simple, or maybe I felt guilty for using a cake mix. Whatever, I wanted to fancy it up a bit without much fuss.

Inspiration struck me after I glanced at my dining room tablescape seen below. When son #1 first saw my faux cake slice a couple years ago, he used a hopeful tone of voice to ask if it was our dessert. Of course, it was not. Remembering that conversation, it hit me. Kay’s chocolate cake could be the perfect starting point for replicating the painted styrofoam cake. I grabbed a can of Redi-Whip and decorated a slice of the plain chocolate cake pictured in the background above. A few squiggles of chocolate fudge sauce with a strawberry on top and it looks almost as good as the fake one. Brings to mind that old saying about life imitating art.

Fake Chocolate Cake-2.jpg

Kay's Swiss Chocolate Cake--A Crowd Favorite
 
Author:
Recipe type: Dessert--Cake
Ingredients
  • 1 Swiss Chocolate Cake Mix + ingredients listed on the box
  • 2 cups whipping or heavy cream
  • ½ cup powdered sugar
  • 1-2 teaspoons vanilla extract
Instructions
  1. Follow the instructions on the box. Bake in two layers. I used 8-inch pans but 9-inch pans work better.
  2. When cool, split layers in half with a serrated knife.
  3. Whip cream. As it begins to stiffen, add sugar and vanilla. Continue whipping until you have soft but firm peaks. Be careful. If you whip too much, it will turn into butter.
  4. Spread whipped cream generously between each layer and then on top. I like to cover the sides but my sister does not. Store in refrigerator.
Notes
Kay advises baking this cake in 9-inch round pans to avoid the "dome" effect.

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{ 1 comment… read it below or add one }

Susie May 7, 2014 at 6:27 am

Yummy as always!

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