Super Moist Chooclate Cake with Cream Cheese Filling and Peppermint Frosting

(Yes, I lack enough self control to take a picture before trying my latest creation.  Sue me.) 

I'm sure to some people the title of this post makes it seem difficult.  It really isn't that hard.  Read on and give it a shot. . .


As I said before, I recently took a cake decorating class with my friend Kat.  The class was fun, but I've concluded that I'm more suited for making the cakes than decorating them.  Kat, on the other hand, can decorate a cake like it's nobody's business. 
Anyhow, this cake turned out really delicious.  The cake itself was very moist and stayed that way for the entire time it existed.  I make a delicious crock pot cake, which, among other delicious things, is incredibly moist (I'm sure that recipe will be posted here at some point in the future).  When making this cake, I tried to model it after the crock pot cake and it worked!  I made a simple cream cheese filling which was a great contrast to the peppermint icing that I made and decorated the cake with.

 Here's what I used for the cake:
1 Chocolate Fudge Cake Mix
Eggs, Oil and water called for on the cake mix box
12 Ounces Semi-Sweet Chocolate Chips 
8 Ounces of Sour Cream


Here's what I did to make the cake:
1.  Made the cake mix according to the box directions.


2.  Added the sour cream to the cake mix. 


3.  Stirred the chocolate chips into the cake mix.


4.  Baked according to directions on the box of the cake mix.


5.  Set the cake on a cooling rack.  After it had cooled for about 10 minutes, I removed it from the pan and returned it to the cooling rack to finish cooling.




Here's what I used to make the filling:
8 Ounces Cream Cheese, softened
1 Cup Powdered Sugar
1 Tsp. Vanilla


Here's what I did to make the filling:
1.  Mixed the cream cheese and vanilla together.


2.  Mixed the powdered sugar into the cream cheese, 1/4 of a cup at a time, mixing thoroughly between each addition of sugar.




Here's what I used to make the icing:
1 Cup Solid Vegetable Shortening (Crisco)
1 Tsp CLEAR Peppermint Flavoring
4 Cups Powdered Sugar
7-8 Tbsp Water
1 Tbsp Meringue Powder
Dash of Salt


Here's what I did to make the icing:
1.  Mixed together the vegetable shortening, meringue powder, and powdered sugar.

2.  Mixed the peppermint flavoring into the icing mixture.

3.  Added water and mixed into the icing.  Tailor the number of tablespoons of water you use to the consistency of icing that you are looking for.

4.  Add a dash of salt and fully mix into the icing.


The icing has a great texture -- very light and fluffy.  The salt in the icing helps tone it down a bit so it's not excessively sweet.

Here's what I did to assemble the cake:1.  Cut fully cooled cake in half.  Removed the top half and placed to the side. 

Check out this post for tips on cutting the cake in half.    

2.  Spread the cream cheese filling on top of the bottom layer of the cake.

3.  Replaced the top layer of the cake on top of the chocolate mousse.

4.  Iced the cake.

I stored my cake in the refrigerator to help preserve it for as long as possible.  I personally prefer this cake served cold, straight from the fridge.  But, it tasted great at room temperature as well.  

Enjoy!