Around about these parts, there’s a chain called Portillo’s, which is known for their Italian beef and Chicago-style hot dogs and…
their chocolate cake.
Somewhere along the way, someone who knew someone’s sister-in-law’s second cousin who knew a guy who… well, you get the drift. Anywho, the recipe was published on the interwebs and the rest is history.
The guy who knows sez that you have to use a Betty Crocker Super Moist mix, but I’ve had fine results with other brands. You go ahead and do what you want; you are the boss of this cake.
Cake Pan Coating:
•1 tbsp shortening
•1 tbsp flour
•1 tbsp canola oil
•1 box Betty Crocker Super Moist Devil’s Food cake mix
•1 cup ice cold water
•1 cup mayo
•5 cups confectioners’ sugar
•6 tbsp cocoa
•1/2 cup butter
•1/4 cup heavy cream
•2 tsp vanilla
•3 or 4 tbsp hot coffee/espresso
•A couple of grinds black pepper
In a small bowl, stir together the shortening, flour, and oil, then brush the mixture over your cake pans to coat. Works a treat. Note: you can skip this step if you’re making a sheet cake.
Heat your oven to 350º.
In the bowl of your mixer, combine cake mix, eggs, water, and mayonnaise on low speed for 30 seconds, then mix on high for about four minutes.
Split the batter evenly between two round cake pans or one 13×9 pan.
Bake according to the box instructions – 30 to 35 minutes – or until a tooth pick inserted into the middle of the cake comes out clean.
Allow the cakes to rest for about 5 minutes, then transfer them out of the pans (for a layer cake), and onto wire cooling racks to cool for about an hour.
For the frosting, combine the confectioners’ sugar, cocoa, and butter in a mixing bowl, then beat in heavy cream, vanilla, and a bit of black pepper (seriously, it adds a depth of flavor to the frosting). Add small amounts of hot water or hot black coffee until desired spreading consistency is reached.
Frost the cooled cake and prepare to be profusely thanked for making a wicked awesome dessert/treat/snack/general good stuff.