DiscussionsPillsbury Recipe Magazine & Cookbooks

Does anyone out there reading have the Pillsbury recipe for a chocolate cake (starts with a mix) with almonds, 2 layers that are cut in half for a 4 layer cake and is frosted with a chocolate whip cream. It is my families (no to mention quite a few friends) favorite and I have lost the recipe. If you have it would you mind passing it along. THANKS IN ADVANCE.

I just posted a recipe that sounds just like this look under lost recipe candy bar... It is for a "scrumptious Chocolate Torte"  it does not start out with a box mix but you could easily use a box mix and just do the filling. 
If you can not find it let me know and I will re write it for you here.  I hope it is what you are looking for.

Did you get the recipe?  It sounds like the one I have been searching for.  I think it also has cloves added to the mix.   I would really like to make this for the holidays.

Thanks

Ok here it is.   My favorite "fancy Chocolate Torte" I hope this is what you are looking for.
Scrumptious Chocolate Torte.
Preheat oven to 350 degrees
prepare pans you will need either 2 or 4   9 inch pans.  Grease and flour.  Place a piece of parchment paper in bottom of pans and grease and flour that as well.
cake:
1 3/4 Cup all purpose flour
1 3/4 Cup sugar
1 1/4 tsp. baking soda
1/2 tsp salt
1/4 tsp baking powder
2/3 Cup butter
4 squares unsweetened chocolate melted and cooled.  (that is 4 ounces total)
1 1/4 Cups water
1 tsp vanilla
3 eggs
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filling #1
2 packages (4 ounces each) Baker's German's sweet chocolate
3/4 Cup butter -very soft, room temperature.
1/2 Cup chopped toasted almonds
( You want this mixture to be pretty thick when you go to assemble the cake if it gets to firm you can gently reheat ove the hot water)
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filling #2
2 cups whipping cream
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Directions:
In a large bowl of mixer, combine flour, sugar, baking soda, salt, baking powder, 2/3 cups of the butter, the melted chocolate, water, and vanilla.  Beat at low speed to blend; then beat 2 minutes at medium speed, scraping sides and bottom of bowl.  Add eggs; beat 2 min. longer.  Pour batter into prepared pans.
Bake 2 layers for 30 to 35 minutes
Bake 4 layers for 20 to 25 minutes
Cool slightly on wire rack, then remove from pans and finish cooling on racks.  If you made 2 cakes they will have to be split.  (don't get nuts with this, the fillings will cover any uneven edges.)

Melt 1 1/2 packages of the sweet chocolate over hot water.  Cool blen in the 3/4 cup of butter and the almonds.  Make chocolate curls from the remaining chocolate. 
Whip the whipping cream.  No need to add sugar, you can add vanilla if you wish.  Or any other extract, almond works well.

Assembly:
Place 1 cake layer on serving platter.
Top with half the butter/chocolate/almond mixture.( Do not frost edges let chocolate ooze out a bit.)
Place cake layer on top of that.
Top second cake layer with half the whipped cream. (Do not frost edges let whipped cream sort of ooze out.)
Repeat with the other 2 layers, ending with the whipped cream.  Top the whipped cream with the chocolate curls.
Cill before serving.  Store in the refrigerator.

Well I hope this is what you wanted.  By the way I have never tried this but for the holidays I think some cinnamon added to the chocolate mixture and possibly to the cake batter would taste great.

looking a chocalate cake recipe that have sour cream in it

I have a recipe for a "Decadent Chocolate Bundt Cake"

"Decadent Chocolate Bundt Cake"
1 Package chocolate cake mix (18.25 ounce size)
1 package chocolate pudding (4 serving size)
4 eggs
1 Cup sour cream
1/2 Cup water
1 Cup chocolate chips
Pre heat oven to 350 degrees.  Grease and flour a 10 inch bundt pan.
Cake:
In a large mixer bowl, combine cake mix, pudding mix, eggs, sour cream, and water.  Beat on med speed for 2 minutes.  Stir in chocolate chips.  Spread batter in pan.  Bake for 50  to  60 minutes or until a tester comes out clean.
Cool on rack for 25 minutes.  Then remove cake from pan and cool completely on rack.
Frosting:
2/3 Cup chocolate chips melted
1/3 Cup sour cream
Combine chocolate chips and sour cream stirring until smooth.  Spread over top of cake.  Cool to let frosting set.
(This can be done in a 13X9 pan.  Bake for 40 minutes.)
Hope this is the cake you are looking for.

Hi! A co-worker just gave me this recipe. It's a page printed from a Nov 1987 magazine (no name of magazine on page.) It's a Pillsbury recipe - I hope this is the one you're looking for! Chocolate Sour Cream Cake

Cake - 2 cups all-purpose flour, 2 cups sugar,  1 1/4 tsp baking soda, 1 tsp salt, 1/2 tsp baking powder, 1 cup water, 3/4 cup sour cream, 1/4 cup shortening, 1 tsp vanilla, 2 eggs, 4 oz unsweetened chocolate (4 squares melted & cooled)

Frosting - 3 cups powdered sugar, 1/4 cup sour cream, 1/4 cup softened butter or margarine, 3 tbs milk, 1 tsp vanilla, 3 oz unsweetened chocolate (3 squares melted & cooled)

Heat oven to 350. Grease & flour two 8" or 9" round cake pans; line bottom with waxed paper. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking soda,  salt, & baking powder. Stir well & set aside. In large bowl, combine remaining cake ingredients; add dry ingredients. Blend at low speed until moistened; beat 3 minutes at highest speed. Pour batter into prepared pans. Bake at 350 for 30-40 minutes or until pick inserted in center comes our clean. Cool 10 minutes; remove from pans & cool completely.

In small bowl, combine all frosting ingredients at low speed until moistened; beat at highest speed until smooth & creamy. Place 1 cake layer top side down on serving plate; spread evenly with about 1/4 of the frosting. Top with remaining cake layer, top side up. Spread sides & top of cake with remaining frosting. Makes 12 servings.