Recipe: BeckyLA's Chocolate, Chocolate, and More Chocolate Cake

Hi Emilee ~ Becky,LA is a wonderful cook who contributed many wonderful recipes on TKL. Becky was also a much loved "regular" on TKL chat until health problems caused her to no longer be able to use the computer.

One year Becky used the MasterCook compter program to assemble her talented family's collection of recipes. Becky's recipe for Chocolate, Chocolate and more Chocolate Cake (recipe below as posted Sept 11, 1998) could very well be one that Becky had in her family's recipe book collection.

Becky and her husband moved from LA to KY last year. I do not have Becky's new email address since this move. Maybe some of Becky's other TKL friends will see this message and know how to contact her.

In the meantime, below I have posted the recipe you referenced. I see your question. I am wondering if the second cream cheese is used in the frosting?? Maybe someone else has an idea here.

Good luck to you, Emilee. This looks like an awesome recipe.
________________________________

Recipe(tried): CHOCOLATE CHOCOLATE AND MORE CHOCOLATE CAKE
Posted By: Becky,LA
Date: September 11th 1998
Board: A Board For Bakers

2 sticks (1 cup) butter
2 cups sugar
8 eggs -- beaten
2 16oz. cans Hershey's chocolate syrup
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
28 oz semisweet chocolate chips
1 16oz carton sour cream
2 8oz. pkg cream cheese -- room temperature
2 tablespoons powdered sugar
3 tablespoons orange-flavored liqueur
4 tablespoons milk
1 teaspoon instant coffee

Preheat the oven to 350 degrees.
Cream the butter and sugar in a large mixing bowl.
Add the egg and mix well.
Add the chocolate syrup, flour , baking powder, salt
and vanilla.
Mix well. Pour into four well-greased and floured 9-inch
cake pans.
Bake for 25-30 minutes, or until the top of the cakes
spring back when touched.
Remove and cool for 15 minutes, then remove the
cakes from the pans and cool completely on a wire
rack

Make the filling by melting one pound of the chocolate
chips slowly over low heat until the mixture is smooth.
Cool. Combine the sour cream and the one package of
the cream cheese.
Beat until smooth. Add the chocolate and mix well.
Spread this mixture between the cake layers and set
each layer on top of one another.

To make the icing, melt the remaining 12 ounces of
chocolate chips in a saucepan over medium-low heat.
Add the powdered sugar, orange-flavored liqueur, milk
and instant coffee and stir until mixture is smooth.
Remove from heat and let cool until the mixture is of
good spreading consistency.
Spread over the top and sides of the cake.
Chill for at least four hours before slicing to serve.