You know how sometimes things just simply don't work out the way you plan them? This week has been one of those weeks that nothing has worked out how I have planned. Some of the things are little like not being able to get all the cleaning and cooking done before my friend came in from out of town. And some of them are much bigger like not being able to continue our family as quickly as we'd like. Either way that old adage to make lemonade with lemons might have stuck around for a reason.
Every third Sunday we go up to my mom's house for family dinner. I thought I would get fancy and try a chocolate cake roll. As you might have guessed from my introduction, this did NOT turn out as expected. As I rolled out my cake after it cooled, it was more than cracked and completely falling apart. However since we had to leave to go to my mom's in fifteen minutes, I decided to try and make the most of it. After dinner, I whipped out my dessert and it vanished in a surprising 3 minutes. My Aunt, who claims to hate frosting, even snuck some from my niece's dish. She even came up with the name (thanks Aunty M!).
Now you don't have to use this recipe just when you mess up a cake roll. I'm pretty sure that you can just bake a cake and do the same thing. I was trying to use my brownie recipe (that I will get up so soon, I promise) but I'm sure you can use your chocolate cake recipe and it will turn out just as amazing.
What you'll need:
1 Chocolate Cake, baked in an 11x17 jelly roll pan and cooled (it's best to bake it on a greased and floured sheet of parchment paper)
1 - 8 oz. Package Cream Cheese
1 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar, Divided
2 tsp Vanilla, Divided
How to make it:
1. Remove cake from parchment paper and rip up into 1 inch pieces.
2. Layer 1/3 of cake pieces onto bottom of lightly greased pie dish.
3. In the bowl of a stand mixer, whip heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla until fluffy. It helps to set bowl and whisk in the freezer for about 15 minutes immediately before whipping.
4. Move whipped cream to a separate bowl.
5. In the bowl of a stand mixer using a paddle attachment, cream 1/4 cup powdered sugar, cream cheese, and 1 tsp vanilla until smooth.
6. Fold whipped cream into cream cheese frosting.
7. Spread layer of frosting over pieces of cake.
8. Add 1/3 of cake pieces over frosting layer.
9. Spread second layer of frosting over second layer of cake.
10. Top with remaining 1/3 of cake pieces.
11. Chill for 1 hour in the freezer.