Prepare Icing We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 1 1/2 cups buttercream icing: Make 2 1/2 cups chocolate buttercream icing:
Add 1 1/2 cups white icing to 1 1/2 cups chocolate icing to make light chocolate icing.
Reserve 1 cup chocolate buttercream
Decorate in Order
Pipe tip 21 vertical stripes on bottom half of cupcake with chocolate icing.
Pipe tip 32 rosettes on top half of cake with spatula with light chocolate icing.
Position chocolate chips on top half of cake.
Baking Instructions Preheat oven to 350°F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces.
Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour or use Wilton Cake Release, for perfect, crumb-free cakes!).
Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch sides or bottom of pan.
Bake cake on middle rack of 350°F oven for 30-40 minutes or until cake tests done according to recipe directions.
Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.
To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.
To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.
Chocolate Supreme Cake is rated
4.3 out of
Rated 4 out of
I loved the appearance of this cake, but after I baked it and looked at posts on the forum, I would try this again baking it in two steps. The bottom half gets done quite quickly and the top half takes additional time to bake. The bottom also wanted to break away from the top, so I would do this in two steps to keep the bottom half from being dry. I also reduced oven temp to about 300 when the bottom was nearly done. It does yield a beautiful cake and everyone loves the look of it. Lots of possibilities with this pan. I made the bottom blue and the top was white rosettes with red & blue star sprinkles giving it a patriotic theme.
Date published: 2010-12-06
Rated 4 out of
this was so cute! it was a little hard getting the swirls out perfectly but when there are so many, no one will notice! it looked great and tasted better
Date published: 2011-05-13
Rated 5 out of
Do the dark parts out of truffle and the light with chocolate mouse for a really yummy dessert.