Chocolate Cake with Frozen Whipped Cream Topping

Chocolate cake with frozen whipped cream topping will be one of your favorites! This cake is light and delicious! It’s not overly chocolatey so even non-chocolate lovers will enjoy this tasty dessert. You can choose to make this cake as cupcakes (pictured) or you can use 2 round or square cake pans. While the recipe calls for frozen whipped cream topping, you can also top these with a delicious buttercream frosting for an equally delicious treat!

Ingredients

Makes 24 cupcakes or 2 square or round cake pans.

½ cup butter, room temperature
1 ¼ cup granulated sugar
2 eggs, beaten
2 cups all purpose flour
¼ teaspoon salt
1 teaspoon baking soda
1 cup sour milk*
1 teaspoon vanilla extract
4 ounces chocolate, melted**
Whipped cream***

Notes:

*Substitute for sour milk: Place one tablespoon white vinegar in a measuring cup, then fill the rest of the way with milk and allow to sit for 5 minutes before adding to the recipe.
**I used Baker’s semi-sweet chocolate baking bar; however, you can use melted chocolate chips if that’s
what you have on hand.
***You can use our homemade whipped cream recipe! Make it first to place in the freezer until the cake is ready for serving.

Directions

1. Preheat oven to 350 degrees F.
2. Cream together butter and sugar.
3. Add eggs and beat together well.
4. Add flour, salt, and baking soda. Mixing well.
5. Add sour milk and vanilla.
6. Stir in melted chocolate until well combined.
7. Bake! For cupcakes, bake about 18-20 minutes, or about 35 minutes for 2 cake pans. Test the center with a toothpick to ensure it is done.
8. Serve warm with frozen whipped cream topping!