T's – In A Rush Dark Chocolate Cake & Almond Toffee Cake

1 Duncan Hines Dark Chocolate Cake mix

1 - 4 ounce box instant chocolate pudding mix

2-3 tablespoons of Dutch Cocoa or unsweetened cocoa

1 cup sour cream

½ cup water

½ cup refined coconut oil

4 large eggs

2 teaspoons vanilla

 

Preheat oven to 350 degrees. Butter and flour 2 9-inch round cake pans.

Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl then beat at medium-high speed for 2 -3 minutes more. Pour batter into prepared pans and smooth it out. Bake for 27-32 minutes, until the cake springs back or until a toothpick comes out clean. Allow them to cool in the pans for a few minutes and turn them onto a wire rack.

Frost with your favorite chocolate frosting.

 Chocolate Frosting

4 cups powdered sugar

½ cup sour cream

8 tablespoons butter

4-ounce bar of unsweetened chocolate

2 teaspoons vanilla extract

2 – 4 tablespoons Half & half or cream

4 tablespoons butter, cut into cubes

 

In a large bowl melt together 8 tablespoons of butter and all of the chocolate together in the microwave. Stir in the vanilla, then add in the powdered sugar, sour cream, and some of the half & half, beating well. Add the half & half as needed to get the right consistency. Lastly, on high speed beat in the butter cubes until the frosting is all blended well.

 

·        Almond Toffee Cake – to the above I added 1 teaspoon of almond extract to the cake batter. Then I added 1 teaspoon of almond extract to the chocolate frosting.  After frosting the cake, I topped the cake with 1 cup toasted slivered almonds, ½ cup Heath Bits of Brickle Toffee, and then I drizzled caramel sauce over the top.