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cane syrup chocolate cake

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created this new kind of chocolate cake recipe, drizzled with cane syrup and topped with a delicious cane syrup frosting.

yield 10 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For cane syrup chocolate cake

  • CAKE
  • 2
    Skor candy bars, chopped
  • 1 c
    chopped chocolate covered almonds
  • 1 box
    devil's food cake mix
  • 4
    egg whites
  • 1 c
    chocolate milk
  • 3/4 c
    canola oil
  • 1 1/2 c
    cane syrup, divided
  • 1 c
    dark chocolate chips
  • CANE SYRUP CHOCOLATE FROSTING
  • 1
    container frozen whipped topping, thawed
  • 16 oz
    cream cheese, softened
  • 5 Tbsp
    cane syrup
  • 1
    packet hot cocoa mix
  • 3/4 c
    chocolate syrup

How To Make cane syrup chocolate cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat the bottom and sides of 2 (9-inch) round cake pans with cooking spray. To make the cake, add chopped Skor candy bars and chopped chocolate covered almonds into both cake pans; mix well.
  • 3
    In a large bowl, beat the cake mix, egg whites, chocolate milk, canola oil and 1/2 cup cane syrup with electric mixer on low speed 1 minute. Beat on medium speed 2 minutes.
  • 4
    Fold in dark chocolate chips. Pour into prepared cake pans.
  • 5
    Bake for 30 minutes or until toothpick inserted in center comes out clean.
  • 6
    Cool 10 minutes. Remove cakes from the pan to cooling racks; cool completely.
  • 7
    To make the cane syrup chocolate frosting, combine all ingredients in a medium bowl and whisk together until well blended. Set aside.
  • 8
    Place 1 cake layer, top side up, on a serving plate. Spread with half of the frosting mixture; drizzle with 1/2 cup cane syrup. Place second layer on and spread with remaining frosting mixture on the top and sides of the cake.
  • 9
    Cover; refrigerate until serving time. Drizzle with remaining cane syrup all over the cake.
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