My Grandma Bustle passed away earlier in the year and I was blessed with her recipe boxes. In going through them I found 6 index cards with the same exact recipe. I knew this one had to be good. There are three ways you can bake this cake. You can go with option #1, only bake a Swiss Chocolate Cake using Duncan Hines cake mix in 3 layers. It is really hard to find on the west coast. I had to call Albertson’s, Stater Bros. and Walmart. Only to find that one Walmart in Pico Rivera had it. Luckily I drive all over for work and I had to pass through Pico Rivera this week. Option #2, If you can’t find Swiss Chocolate Cake mix, use Devil’s Food cake mix or German Chocolate cake mix. It will just have a different chocolate level but will still taste VERY much the same. Trust me, I talked to the chefs at Duncan Hines and compared the ingredients. Option #3, instead of just baking a Swiss cake like the box describes, you can also add in instant pudding and milk.
Ingredients for cake Option #1 or #2: Make cake as described on the back of the box – Swiss Chocolate, German, or Devil’s food
1 box Swiss chocolate cake mix, 16.5 oz. Duncan Hines + directions on box will probably call for eggs and oil, maybe some water
3 eggs
1 cup vegetable oil
Ingredients for cake Option #3:
1 box Swiss chocolate cake mix, 16.5 oz. Duncan Hines or you can use Devil’s Food Cake Mix
1 box vanilla instant pudding & pie filling, 5.1oz.
3 eggs
1.5 cups of whole milk (sweet milk)
1 cup vegetable oil
Directions for 3 cake layers:
You will need 3 nine-inch round pans. Mix all the ingredients above using option #1 or option #2, use a whisk or beat with electric mixer until creamy.
Spray each pan with PAM baking spray or coat with Crisco.
Fill all 3 cake pans with roughly 1.5 cups of cake batter. They should all have equal amounts of batter so the layers come out even.
Bake in a 350 degree oven for 20-25 minutes.
Cool on a rack and then cover and freeze overnight.
Ingredients for Icing:
1 (12 oz.) tub of Cool Whip or generic Original Whipped Topping, thawed
1 (8 oz.) package of cream cheese, room temperature
1 cup powdered sugar
½ cup sugar
2 XL HERSHEY milk chocolate bars with almonds, chopped fine – 4.02 oz. each or 5-6 regular size bars
Directions for Icing:
In a large bowl beat the cream cheese, powdered sugar, and sugar together until creamy.
Beat in the tub of whipped topping.
By hand, stir in 3 small milk chocolate with almonds HERSHEY bars chopped fine. You can chop them using your food processor which is what I did. Or use the XL size chocolate bar, size 4.02 ounces. Depending which ones are on sale. Save the other bars to decorate your cake. If you don’t want to decorate, add in all chocolate bars chopped fine to the icing.
Decorating your cake:
On a large plate, smear about ¼ cup of cool whip the size of 9 inches onto the plate.
Take your first layer of cake from the freezer and tap the bottom lightly so the cake falls into your other hand. Lay that cake top facing down onto the plate.
Smear another ¼ cup or ½ cup on the first layer, add another cake round top facing down.
You will use the remainder of the icing to coat all the sides and the top. I would start with a light layer on top and go around the sides. You can add all the rest to the top of the cake at the end.
Decorate how you wish. I went with a heart to symbolize my love for my husband on his 35th birthday.
Store in airtight container overnight or for a few hours prior to serving. You want it to be cold and sturdy.
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