Also known to a friend as Jewell Cake, named after her mother, this cake is a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!
Provided by: SmallRecipe.com
Categories: White Cake From a Mix
Total time: 1 hours 50 minutes
Prep time: 40 minutes
Cook time: 10 minutes
Yield: 1 cake
Ingredients:
| 1 (18.25 ounce) package white cake mix (such as Duncan Hines®) |
| 1 teaspoon baking powder |
| 1 tablespoon all-purpose flour |
| 1 tablespoon white sugar |
| 1 ⅓ cups water |
| 2 tablespoons vegetable oil |
| 3 egg whites |
| 1 (3.9 ounce) package instant chocolate pudding mix |
| 2 cups milk |
| 1 (4 ounce) package cream cheese, softened |
| ¼ cup butter, softened |
| 1 (16 ounce) box confectioners’ sugar |
| ½ cup unsweetened cocoa powder |
| ½ teaspoon vanilla extract |
| 1 tablespoon milk, or as needed |
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
- Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
- Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don’t burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
- Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
- In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners’ sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.
Nutrition Facts:
Calories 585.8 calories, Carbohydrate 101.1 g, Cholesterol 28.7 mg, Fat 18.7 g, Fiber 2.3 g, Protein 7.1 g, Saturated Fat 7.7 g, Sodium 649.8 mg, Sugar 82.9 g
This is NOT my recipe, I found it on the internet, for a friend for her birthday. She is from Hawaii and she always has this cake on her birthday. It is really moist, and the icing/frosting isn’t too sweet. Great Cake!!
Provided by: SmallRecipe.com
Categories: Cakes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 8
Ingredients:
| 3 – eggs, seperated |
| 1 1/2 cup(s) sugar |
| 1 1/2 cup(s) cake flour |
| 3/4 teaspoon(s) baking soda |
| 3/4 teaspoon(s) salt |
| 1/3 cup(s) cocoa powder |
| 1/3 cup(s) vegetable oil |
| 1 cup(s) milk |
| FROSTINGS |
| 11/2 cup(s) sugar |
| 1/4 teaspoon(s) salt |
| 1/4 cup(s) butter |
| 1/2 cup(s) cocoa powder |
| 1/3 cup(s) cornstarch |
| 1/2 cup(s) water |
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 8-inch pans.
Beat egg whites until frothy; gradually beat in 1/2 cup sugar until stiff.
Sift together remaining 1 cup sugar, flour, baking soda, salt and cocoa. Make a well in center; add oil and half of milk. Beat until well-blended at medium speed. Add remaining milk and egg yolks; beat until smooth.
Fold mixture into egg whites. Pour batter into pans and bake 30 to 35 minutes. Cool, then slice each layer in half to make 4 layers.
- To prepare frosting: Combine water, sugar, salt and butter in saucepan and bring to boil. Combine cocoa, cornstarch and water; add to boiling mixture and return to boil. Cool completely. Frost between cooled layers, sides and top.
Make and share this Dobash Cake recipe from SmallRecipe.com.
Total time: 55 minutes
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 14 slices, 14 serving(s)
Ingredients:
| 3 large eggs, separated |
| 1 1/2 cups sugar |
| 1 1/2 cups cake flour |
| 3/4 teaspoon baking soda |
| 3/4 teaspoon salt |
| 1/2 cup unsweetened cocoa |
| 1/2 cup vegetable oil |
| 1 cup milk |
| 1 1/2 cups water |
| 1 cup sugar |
| 1/4 teaspoon salt |
| 1/4 cup butter |
| 1/2 cup unsweetened cocoa |
| 1/2 cup cornstarch |
| 1/2 cup water |
Steps:
- For the Cake: Preheat oven to 350°F.
- Line 2 – 8-inch round pans with parchment or waxed paper.
- Beat egg whites until frothy.
- Gradually beat in 1/2 cup of sugar.
- Beat egg whites until stiff.
- Sift dry ingredients together.
- Make a well in the flour mixture; add vegetable oil and half of the milk.
- Beat until well blended, medium speed.
- Add remaining milk and egg yolks.
- Beat until smooth.
- Fold in the egg whites.
- Pour into prepared pans.
- Bake for 30-35 minutes.
- Cool and slice each layer in half, horizontally, to make 4 layers.
- Frost with Dobash frosting.
- For the Frosting: Combine first four ingredients and bring to a boil.
- Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.
- Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don’t let it get too cool, or it will ‘set’ in the pot!) This is a nice frosting, it’s very smooth, and once it sets, you can’t even ding it up and make it ugly! – – – – – – – – – – – – – – – – – -.
Nutrition Facts:
Calories 347.1, Fat 13.7, Saturated Fat 4.3, Cholesterol 51, Sodium 289.6, Carbohydrate 55.8, Fiber 2.3, Sugar 35.8, Protein 4.4