Your customers will love to indulge in our rich Chocolate Crunch Cake made with "JIFFY" Devil's Food Cake Mix.
This Recipe Uses:
"JIFFY" Devil's Food Cake Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Devil's Food Cake Mix | 2½ lb | 5 lb |
| Cold Water | 2½ cups (20 oz) | 1¼ qts (2 lb 8 oz) |
| Eggs | 2 (3.5 oz) | 4 (7 oz) |
| CHOCOLATE FROSTING | ||
| Unsalted Butter, melted | 1 cup (8 oz) | 2 cups (16 oz) |
| Cocoa Powder | 1⅓ cups (4 oz) | 2⅔ cups (8 oz) |
| Powdered Sugar | 6 cups (24 oz) | 12 cups (3 lb) |
| Milk | 2/3 cup (5 oz) | 1⅓ cups (10 oz) |
| Vanilla Extract | 2 tsp | 4 tsp |
| CHOCOLATE CRUNCH COATING | ||
| Unsalted Butter, melted | 3 Tbsp (1.5 oz) | 6 Tbsp (3 oz) |
| Chocolate Sandwich Cookies | 24 (9.5 oz) | 48 (19 oz) |
| INSTRUCTIONS | |
| CAKE | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour half of total cold water into mixing bowl. Add Devil's Food Cake Mix and eggs. |
| 3 | Blend on low speed* for 30 seconds to incorporate, then on medium speed** for 2 minutes. |
| 4 | Stop mixer. Scrape bowl and paddle |
| 5 | Blend on low speed* and gradually add remaining cold water to bowl. |
| 6 | Stop mixer. Scrape bowl and paddle. |
| 7 | Blend on low speed* for 2 more minutes. |
| 8 | Spread batter evenly into greased or paper-lined pans. |
| 9 | Bake according to the table below. |
| CHOCOLATE FROSTING | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Combine melted butter and cocoa powder and blend on medium speed** for 1 minute. |
| 3 | Stop mixer. Scrape bowl and paddle. |
| 4 | Blend on low speed* and alternate adding powdered sugar and milk to bowl. |
| 5 | Add vanilla extract. Blend on low speed* for 30 more seconds. |
| 6 | Stop mixer. Scrape bowl and paddle. |
| 7 | Blend on high speed*** for 2 – 3 minutes. |
| CHOCOLATE CRUNCH COATING | |
| 1 | Add all ingredients to food processor. Pulse until mixture is coarsely ground. |
| ASSEMBLY | |
| 1 | Once cake has cooled, frost with chocolate frosting. |
| 2 | Top evenly with chocolate crunch coating. Press the crunch coating lightly into the frosting if needed. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Quarter sheet pan | Cake Batter: 1 lb 15 oz Frosting: 20 oz Chocolate Crunch Coating: 5.5 oz | 300˚F 23 – 28 minutes | 350˚F 29 – 34 minutes | 4 |
| Half sheet pan | Cake Batter: 3 lb 14 oz Frosting: 2 lb 8 oz Chocolate Crunch Coating: 11 oz | 300˚F 25 – 30 minutes | 350˚F 31 – 36 minutes | 2 |
| Full sheet pan | Cake Batter: 7 lb 12 oz Frosting: 5 lb Chocolate Crunch Coating: 22 oz | 300˚F 27 – 32 minutes | 350˚F 33 – 38 minutes | 1 |
Baking time may vary depending on the oven and the oven load.
* Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
** Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.
*** High speed is 3rd speed on a 3-speed mixer or 4th speed on a 4-speed mixer.