Description
A delicious filled vanilla cake coated with chocolate, perfect for any occasion!
Ingredients
Scale
- 1 box (15 oz) yellow cake mix
- ¾ cup milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 eggs
- 1 egg yolk
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 3 tablespoons milk
- 24 oz vanilla almond bark
- ½ cup semi-sweet chocolate chips
Instructions
- Prepare the Cake: Preheat oven to 350°F. Mix cake ingredients until smooth. Pour into parchment-lined 9×13 pan and bake for 25–30 minutes.
- Cool and Freeze: Cool cake, flip using parchment, and freeze for 1 hour.
- Make the Filling: Beat butter until fluffy. Add vanilla and powdered sugar gradually. Mix in milk until pipeable.
- Cut and Assemble: Cut cake into 3-inch circles. Slice in half, pipe filling, and sandwich together.
- Coat and Decorate: Dip sides in melted almond bark. Spoon coating on top. Drizzle with melted chocolate stripes.
Notes
- This cake can be stored in an airtight container for up to 3 days.
- Make sure to allow the cake to cool completely before freezing to maintain its texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg