Ingredients
1
box Betty Crocker™ Super Moist™ white cake mix
1 1/4
cups milk
1/3
cup butter, melted
3
whole eggs
1/2
cup shaved semisweet chocolate baking bar
1
jar (7 oz) Kraft Jet Puffed marshmallow crème (1 1/2 cups)
1
cup butter, softened
1/2
teaspoon vanilla
1
to 2 tablespoons milk
2 1/4
cups powdered sugar
1/4
cup shaved semisweet chocolate baking bar
3
tablespoons shaved semisweet chocolate baking bar
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
Store loosely covered in refrigerator.
