There are no words for this cake. The first time I had it was when Ellen Griffin brought over a huge slice of it to our house. I'm so thankful for that day.. not being dramatic, just honest. It's her mom (Cindy Griffins) recipe and she was nice enough to share it with us :) This is definitely sweet tooth sisters go-to cake. It is devoured every time we make it, no matter how many people contribute to stuffing their faces. I have a friend who doesn't like chocolate, but loves this cake. I also have a friend who doesn't like cake, but guess what.. she loves this cake. Credit for the best cake ever goes to Cindy Griffin. Thanks so much! We know we can't make it as good as hers, but we try our hardest! I am confident you will fall in love with this cake. Here's what you need for the Swiss Torte Cake (6 layer cake, Cindy Griffin cake, best cake ever, chocolate cool whip cake) any of the above will work
Chocolate cake mix, instant chocolate pudding, eggs, oil, vanilla, and buttermilk. Combine all ingredients into one large mixing bowl, easy as pie! Actually, easier than pie
Stir on low speed until combined. Turn up the speed to about medium and beat for 30 seconds, or until there are no/few lumps in the batter. Finished batter
Pour batter evenly into 3 well greased cake pans
Carefully flip out of pans right away onto a wax paper lined cooling rack. Let the cakes cool to room temperature. While cooling, prepare the cool whip frosting. Here's what you'll need for the most amazing frosting ever
Cream cheese, sugar, powdered sugar, vanilla, cool whip, and hershey candy bars. In a large mixing bowl, beat together cream cheese, vanilla, sugar, and powdered sugar
Beat until creamy. Fold in thawed cool whip and chopped hershey bars
Here's the finished frosting
Don't even bother trying to resist this stuff. Now assemble the cake. Cut the cooled cake layers in half to make 2 layers
Carefully pick up half of the cut layer and place it on the serving plate you're using. Slap some frosting on top
Spread it around evenly and lay the other half of the layer on. Repeat until all 6 layers have been stacked
Use the remaining frosting to cover the tops and outside of the cake
Now slice, and surprise :)
Here's the beautiful birthday girl with her cake
And if you want, some people like oreos on their cake..
I love this little booger. Keep cake refrigerated! Personally I like this cake better when it sits overnight, I think it's more moist the second day.
Swiss Chocolate Cake
(Mrs. Cindy Griffin)
1 box chocolate cake mix (milk chocolate, devils food, swiss chocolate)- any will work
1 small box instant chocolate pudding
1 Tbs. vanilla
1 cup oil
1 1/2 cups buttermilk
Combine all ingredients in a large mixing bowl. Beat on low speed until combined, turn mixer up to medium speed and beat until there are no lumps in the batter. Pour into 3 8-inch round greased cake pans. Bake at 350 degrees for 20-30 minutes or until cakes are no longer jiggly in the middle. Remove from the oven and let sit about 2 minutes. Carefully flip cakes out onto wax/parchment paper lined cooling racks. Prepare the frosting while the cakes are cooling.
cool whip frosting:
8 oz. cream cheese, soft
1/2 cup sugar
1 cup powdered sugar
2 tsp. vanilla extract
16 oz. cool whip, soft
6 hershey bars, chopped
Beat together cream cheese, both sugars, and vanilla until smooth and creamy. Fold in cool whip and chopped hershey bars. Now it's time to assemble your cake. Cut the cooled cake layers in half to make 2 layers. Carefully pick up half of the cut layer and place it on the serving plate you're using. Slap some frosting on top. Spread it around evenly and lay the other half of the layer on. Repeat until all 6 layers have been stacked. Use the remaining frosting to cover the tops and outside of the cake. Refrigerate at least 2 hours before serving. I guarantee this cake will be a huge hit. Thanks again for the recipe, Cindy!