Rich Four Layer Chocolate Cake

Name: Rich Four Layer Chocolate Cake
Ingredients: 1 (18 1/4 ounce) box devil's food cake mix; 1/4 cup unsweetened cocoa; 1 cup mayonnaise; 3 large eggs; 1 cup water; 2 (16 ounce) containers chocolate frosting; 1/4 cup sour cream; 2 teaspoons vanilla; 1 cup flaked coconut, toasted; 1/2 cup chopped almonds, toasted

10 ingredients

5 steps

Ingredients

1 (18 1/4 ounce) box devil's food cake mix
1/4 cup unsweetened cocoa
1 cup mayonnaise
3 large eggs
1 cup water
2 (16 ounce) containers chocolate frosting
1/4 cup sour cream
2 teaspoons vanilla
1 cup flaked coconut, toasted
1/2 cup chopped almonds, toasted

Directions

1

Preheat oven to 350°. Spray 2 8-inch cake pans with non-stock cooking spray. Line bottoms with wax or parchment paper and spray paper. Dust with flour; set aside.
2

Cake: Beat devil's food cake mix, cocoa, mayonnaise, eggs and water until blended. Beat two more minutes on high. Divide cake batter evenly into two pans.
3

Bake about 35 minutes or until tests done. Cool for 20 minutes in pans and then remove onto racks. Peel off paper to cool completely.
4

Filling: Whisk frosting, sour cream and vanilla. Transfer 1 1/2 cups into a medium bowl and stir in almonds and coconut; set aside.
5

Frost the Cake: Using a serrated knife, split each cake in half. Place one layer, split side down, on serving platter. Place 1/3 of filling on top of layer and spread evenly. Repeat with following layers until final cake layer. Spread frosting over the top and sides of cake. Can store up to 4 days.