1 Devil’s Food cake mix (Swiss chocolate works too)
4 eggs
1 cup water
½ cup vegetable or canola oil
1 small box vanilla instant pudding mix
Preheat oven to 350 degrees. Prepare cake pans (grease and flour). Mix all ingredients with beater for two minutes. Pour even portions into 3 round 8-inch cake pans. (you can also use 2 round 9-inch cake pans, slicing each in half when cooled) Bake at 350 degrees for 17-20 minutes. Check doneness with a toothpick. Cool completely.
Filling
2 cups powdered sugar
8 ounces Cool Whip, defrosted
1 package cream cheese, softened (not fat free)
Mix with beater until creamy. Layer filling between cooled cakes.
Hershey’s “Perfectly Chocolate” Chocolate Frosting
(You can substitute a 16oz. tub of milk chocolate icing).
½ cup butter, melted
2/3 cup Hershey’s Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Frost top and sides of cooled cake.
I used melted white chocolate to make the signature 7 swirls on top of the cake.
Refrigerate cake until ready to serve
