mistake cake

Yay! My first post on this wonderful food blog - I'm officially a cook!

I love looking at recipes online of the same thing and adding and taking away ingredients that sound delicious. That's kind of how this recipe came about. I got the idea from here and just tried to make it easier and more delicious. The first time I made this cake I doubled it to make it fit a nine inch cake pan. It looked absolutely delicious... for like a half hour. When I came downstairs it had split in half and looked terrible. I had to scoop it up and put it in a trifle dish, but it still tasted amazing. So this time I just put it in a trifle and it looked pretty good!

Ingredients:

1 box Devil's food cake mix
16 ounces of sour cream
3 cups powdered sugar
2 cups whipping cream
1 carton of strawberries chopped in pieces (save a few perfect ones for decoration)

Prepare the Devil's Food cake mix as directed on the box using two 9 inch circular pans, use lots of Pam so they'll come out easily. Let the cakes cool completely. When cooled turn them upside down on plates so they'll come out. Use a sharp serrated knife and cut horizontally so you create four layers of cake (via the pic below).

While the cake is baking you can make the cream layers. Mix the sour cream, powdered sugar and whipping cream on high for 5-7 minutes until fluffy. Add a few drops of red food coloring and the chopped strawberries.

This is where I made the mistake the first time - you have to use a trifle dish because the cream filling isn't thick enough and there are too many layers that it will just topple over otherwise. However the nine inch pans are slightly larger than the trifle so you have to cut it in pieces and make it fit. I found that cutting off the two sides of the cake and fitting them in the trifle makes it easier. Then you can use the middle part of the cake to fill the rest in to adjust for size. I hope that makes sense, ask me in person if it doesn't. Start with the chocolate cake layer on the bottom, then the cream, then the cake and so on. End with the cream layer on top.

Ta da!

Save the pretty strawberries for the top and you're done! Put in the refrigerator to help the cream filling firm up. I also found that eating this the next day is wonderful as well because the cake has soaked up some of the filling. Bon appetit!