November 4, 2011

Suck It, Betty Crocker

I have maintained for quite some time that one could not duplicate the moist, light consistency of a boxed chocolate cake mix in a homemade recipe.  I would see a beautiful recipe in a magazine or cookbook, try it and always be disappointed with the results (too dry, too dense, etc.).  So I gave up and resigned myself to the box mixes, figuring I was willing to sacrifice flavor for great texture.

Then I found a recipe that looked right.  I tried it.  The texture was exactly what I had been looking for. With a few tweaks for flavor’s sake, I eventually landed on a version of the recipe that I thought was The One.

I celebrated and bragged and happy-danced and boasted for several weeks.  This resulted in a whole lot of eye rolling from my friends (whatever, hookers, this is my equivalent of running the Boston Marathon) and a whole lot of “buy one more pound of cocoa and I’ll strangle you in your sleep” from Husband.

Then I was faced with another issue: frosting.  I couldn’t release My Precious without an equally delightful frosting.  Though I know I may not have many followers in this camp, I’m not a fan of traditional buttercream (you know, the sugary birthday cake variety that gets a crunchy crusting after a day or so and is so sugary sweet it literally gives you a toothache).  I experimented with a few chocolate buttercreams but wasn’t wowed.  I then tried my hand at a whipped ganache but was perplexed with the issue of refrigeration – it being made from cream.  Refrigerating (which I thought was necessary, though maybe I’m wrong) resulted in a stiff truffle-like layer sitting atop the cake.  I experimented with recipes using cocoa and some using melted chocolate.  Then a saw a recipe that included cream cheese and sour cream and I thought - why not?

So now, without further ado (maybe a little ado… mental drum roll please), I present to you ‘Suck It, Betty Crocker’ Chocolate Cake.

‘Suck It, Betty Crocker’ Chocolate Cake with Creamy Chocolate Frosting
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup oil
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup strongly brewed coffee

Grease and flour baking pan(s) and set aside. Preheat oven to 350 degrees.

In a medium-sized bowl sift together flour, cocoa, baking soda, baking powder and salt; set aside. In a large bowl, using an electric mixer on medium speed, beat together oil and sugar until fluffy, about 1 minute. Beat in eggs and vanilla until combined, about 2 minutes. Beat in buttermilk and coffee until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.  Batter will be very thin.

Pour batter into prepared pan(s)* and bake per the following or until the cake no longer jiggles in the pan and a toothpick inserted in the middle comes out clean. DO NOT OVER-BAKE.

Cupcakes: Line muffin tins with paper liners and spray with cooking spray.  Fill paper lined cupcake tins half full.  Bake 12-15 minutes. Makes approximately 36 cupcakes.

8-9” Round:  Fills three pans.  Do not try to fit all of the batter into two.  Bake 20-25 minutes.

Bundt or 13×9 Pans:  Fill pan 2/3 full.  Use excess batter to make cupcakes.  Bake 30-40 minutes.

Cool in pan for 10 minutes then remove from pan – do not allow the cakes to cool completely in the pans or they will be difficult to remove.  If you need to handle the cakes beyond turning them out, use waxed paper as the cake will stick to your hands.

*Sorry about the extra batter issue.  My math skilz are not good enough to reduce the recipe.

Creamy Chocolate Frosting
12 oz. semi-sweet chocolate chips
8 oz. cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 cups powdered sugar
6 tablespoons cocoa powder
Pinch of salt
1 cup sour cream

Melt chocolate chips over a double-boiler or by microwaving and stirring in 30-second intervals.  Set aside until cool to the touch, stirring occasionally.

Sift together the powdered sugar, cocoa powder and salt then set aside.

Beat cream cheese and butter on medium speed with an electric for 3-4 minutes or until fluffy.  Gradually add the powdered sugar mixture and beat for about a minute or until thoroughly incorporated.  Add the cooled chocolate and sour cream and continue to mix at medium-low speed until the mixture is smooth and creamy.

Add powdered sugar - 1/4 cup at a time - to thicken if necessary.

PRINTABLE RECIPE


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20 comments:

  1. Bahahaha! I LOVE the name of this recipe! Thanks for sharing with Weekend Potluck!
    ~Tonya from 4 little Fergusons
    www.4littlefergusons.wordpress.com

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  2. Oh, boy, this is a MUST try! I stink at cakes, too...but I might be able to swing this :)

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  3. Love this and can't wait to try it. Please, please, for the love of all things cake, tell me you have a white cake recipe! I've been searching high, low and in between and haven't found a "Suck it Betty Crocker, or Duncan Hines" one yet that I like.

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  4. I think I'm the only one who bakes cupcakes for my son's school class. My son's last request was for polar bear cupcakes..Let me tell ya after making 36 polar bears complete with snouts,ears and all four paws...I had more than a few choice words for Betty Crocker...And suck it wasn't it but it did rhyme with suck it!!...LOL...Sooo I am definately trying this mix next time around..LOL...Wish me luck!...And thanks for the recipe always looking for something new to try!!

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  5. I made your cake tonight, and am sooo glad I did! It has been on my baking list for a while, and I am sorry it took me so long. That is pure chocolate heaven! Time got away from me today, and I didn't get it frosted. If there's any cake left tomorrow, I'll try the frosting!!

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  6. Hi,

    I would love to try this recipe but I don't really like the taste of coffee. What could I substitute for it...more chocolate...additional liquid??...Please advise...thanks...Vicki

    uptowngal001@hotmail.com

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    Replies
    1. I pinky-promise you won't taste the coffee but if you're sure you want to try it with something else, I would use cola or black tea. Good luck!

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  7. Would the amount of batter be enough for a sheet cake pan? If so how long would I want to bake it?

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    Replies
    1. I think it would be enough.. though, I don't own a pan that big so I can't say for sure. It makes a LOT of batter though. I'd start at 20 min.s and check it every few minutes. Good luck!

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  8. This whole post is hilarious! Can't wait to try the recipe.I too loved my box cake mixes....with a little sour cream added for moisture and I much prefer a cream cheese icing.

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  9. THANK YOU! THANK YOU! THANK YOU! for this recipe. I made this yesterday for my husbands birthday and it was a huge hit. Decadent and delicious. :-) Will definitely be making again.

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  10. Do you need to refrigerate the cake after it's frosted since there's cream cheese and sour cream in frosting?

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    1. I don't but it never lasts very long, either! Mine usually sets out for a day or two and I've never refrigerated it.

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  11. Ok so I am looking for your Suck it Betty Crocker White Cake. I followed this link (http://southyourmouth.blogspot.com/2011/11/suck-it-betty-crocker-part-ii.html) that you posted above and I get a message that says it can't be found :(

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    Replies
    1. Hi Julie! Sorry for taking so long to respond. Actually, I thought I did so now I'm wondering who I sent a random message to about cake! I'd gotten a few comments on the recipe that folks were having issues so I took it down until I can make it again and proof the recipe. It's possible that I fat-fingered something when typing it in. I'll let you know when I've had a chance to make it again and verify the recipe.

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  12. I don't even need to taste your icing to know that it will be THE BEST EVER. I so agree with what you said about icing, sugary sweet and usually on a cake that doesn't have enough body or flavour to balance it. Absolutely refuse to buy box cake but am always (secretly) just a little bit disappointed with the finished product when I bake. Cant wait to give this a try. Will have to wait till I've shovelled my way through an entire Earthquake cake though.
    Suck it, Betty Crocker. LMAO.

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  13. Suck it, Betty Crocker!!!!! OMG i made this cake and had to fight with my husband to have the last piece. It was so yummy and fluffy. I'm never gonna use store box cake anymore. This is gonna be my one and only chocolate cake recipe.Thnx a lot for this recipe. Btw, try this with a coconut frosting, it will blow you away.Xxx Jeandaily (greetz from the Netherlands, Europe)

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  14. I was this way about white cake - I wanted the amazing "wedding cake" white cake - I must have tried 15 recipes until my mom finally said "please use duncan hines..." which I went back to (although I follow the supped up pinterest recipe of swapping BUTTER for oil, Milk (or liquer Hello Liquer 43! or Crm de cacao in Red velvet) for water and of course Vanilla Bean Paste - my new splurge. I do swear by the Hershey Chocolate cake recipe - it just what I needed to start using the 5 lbs of Penzy's and Frontier organic cocoa I somehow stock piled. I did a work over on their suggested frosting recipe too - make it more buttercream than ganache.

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  15. Oh.. my.. gosh.. this was the best chocolate cake I've ever tasted, thank you SO much for the recipe. I went with 160 degrees Celsius (I'm British) on a fan oven and it worked out nice (needed 5 more minutes for the cup cakes). Don't think I'd want to reduce the recipe size after tasting it!! Thanks again, Anna :)

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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