Dark Chocolate Cake With Whipped Cream Cheese Frosting - cooking recipe

Ingredients

Cake
1 devil's food cake mix
3 eggs
2 egg yolks
1/3 cup butter, melted
1/2 cup sour cream
2 tablespoons hersey's special dark cocoa
1 cup hot water
Frosting
1 (16 ounce) container cream cheese frosting
8 ounces brick cream cheese, softened
1 teaspoon vanilla
4 ounces chocolate bars, grated (optional)

Preparation

Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans).
Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter.
Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute.
Divide the batter between the two prepared pans, and bake approximately 30 minutes.
Test for doneness, then flip cakes onto a cooling rack and allow to cool completely.
When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume.
Frost cakes; top with chocolate curls or grated chocolate if desired.
Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.