The LAST issue of Cooking Light Magazine has this lovely cake recipe as it’s cover + feature for December. I’m so sad to see this magazine come to a close. This has been a staple in our home for many years. However, like with many things that have happened this year, when one door closes, another one opens.
I’m excited to see Cooking Light Magazine’s sister, Eating Well Magazine. Eating Well will continue to have some of the features of Cooking Light Magazine. Cooking Light will continue as an online pub, much like the rest of the industry.
As a jornalism major in college, print was my all-time favorite. Although my AP stylebook is quite dusty now, and my writing here on this blog is half an effort, I will miss holding this magazine, watching the pages become littered with notes, post-its and drops and drippings from recipes we’re trying. I’ve saved almost all of our Cooking Light Magazines and resort beack to them when in I’m in a rut. Thanks Cooking Light, you’ll be missed!
The cake recipe! Here it is! I’m giving you the cheat method because if you’re making this for tomorrow, you do not have time to make the full-on homemade chocolate cake that goes along with it.
- Chocolate cake box mix (betty crocker is safe, we used the Devils Food flavor)
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa (Vermont Nut Free or Nestle)
- 1 oz semisweet chocolate chips
- 2 tbsp milk
- 1 tbsp unsalted butter
- dash of table salt
- Yogurt Cream
- 1/2 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 cup plain 2% greek yogurt
- 1/4 tsp vanilla extract
- Fruit Topping
- 1 cup fresh blackberries
- 1 6oz container raspberries
- 1 cup strawberries
- Preheat oven to 350 and spray two 8″ cake pans with non-stick spray
- Make your box of cake mix according to the package.
- Remove and let cool completely before moving on.
- Prepare glaze: combine the glaze ingredients in small sauce pan over low, stirring constantly for about 3 min. Cool slightly.
- Prepare the yogurt cream: place cream and powdered sugar in large mixing bowl and mix until stiff peaks form. Then add yogurt and vanilla and beat on high until well combined.
- Place 1 cake layer on a cake stand and top with yogurt cream leaving a 1/2 inch border. top with second cake layer. Carefully pour the glaze over the top, spreading to the edges and dripping down the sides. Arrange berries on top.
Serves: 16, Calories: 308