Double Iced Chocolate Cake

Remember last week when I made that delicious Mississippi Fudge Cake? Well, I decided to make it for my sister-in-law’s birthday this past weekend because she is such a fan of anything chocolate. My mother-in-law thought it might be good with a layer of cream cheese instead of marshmallows. Why not? So I gave it a whirl. It was good. I have made double iced cakes in the past and I have eaten them made by professionals. They are always very good, but it is very hard to distinguish between the two layers of frosting. The cream cheese layer aided in the over all flavor but it did not stand out. I am a lover of both marshmallows and cream cheese so I am torn in which way I might go next time. I do think that if I was out of marshmallows this would be an excellent alternative.
This week is going to be hectic for us because we are having a Garage Sale! We have been getting ready for this since 2005. I know, way too long. Back about a month ago we decided what date to do this and I had lofty dreams of baking for the sale. I thought that would be so much fun to have baked goods at our garage sale. Now that the sale is a few days away I guess we will just see how much baking takes place. So if you live in the area make sure you stop. I can’t wait to see people carrying our old stuff away and me holding their money in my hand.

Double Iced Chocolate Cake
2 sticks of butter, melted
1/3 cup cocoa
Melt butter. Add cocoa a little at a time and cool.
4 eggs
1 ½ cup flour
2 cups sugar
Combine butter mixture with the rest of the ingredients in a medium sized bowl. Pour into greased 9 x13 inch pan. Bake at 350 for 35 minutes. Cake will be soft. Frost when cake has cooled completely.
Variation: ½ cup of chopped nuts may be added to the batter.

Frosting 1
4 ounces cream cheese at room temp
½ stick butter, softened
1/2 teaspoon vanilla
2 cups powdered sugar
Mix ingredients and spread over cooled cake. Allow frosting to set up in the refrigerator.

Frosting 2
1 lb box of confectioner’s sugar
1/3 cup cocoa
1 stick of butter, melted
1/3 cup milk
1 tsp vanilla
1 /2 nuts (optional)
Mix sugar and cocoa together. Mix in melted butter. Add milk and vanilla. Spread frosting over cake after first layer of frosting has chilled in refrigerator. Sprinkle with nuts on top if desired.