Kay's Swiss Chocolate Cake Mix recipe is a feather-light Swiss chocolate cake (mix) iced with whipped cream. Make it a bit fancy if you like. It is my sister's most requested cake.
1(1)Swiss Chocolate Cake Mix + ingredients listed on the box
Whipped Cream Icing
2cups(476g)whipping or heavy cream
½cup(60g)powdered sugar
1-2teaspoons(1-2teaspoons)vanilla extract
Instructions
Make 1 Swiss Chocolate Cake Mix + ingredients listed on the box. Follow the instructions on the box. Bake in two layers. I used 8-inch pans, but 9-inch pans work better.
When cool, split layers in half with a serrated knife.
Whipped Cream Icing
Whip 2 cups whipping or heavy cream. As it begins to stiffen, add 1/2 cup powdered sugar and 1-2 teaspoons vanilla extract. Continue whipping until you have soft but firm peaks. Be careful. If you whip too much, it will turn into butter.
Spread whipped cream generously between each layer and then on top. I like to cover the sides but my sister does not. Store in refrigerator.
Notes
Kay advises baking this cake in 9-inch round pans to avoid the "dome" effect.