Wine and cake? This layer cake certainly goes beyond your standard boxed cake mix with a fresh and delicious approach starting with a classic, chocolate Betty Crocker cake mix. — Angela Carlos
This recipe is from Luci's Morsels.
If using a different mix, adjust remaining cake ingredients according to package directions. The red wine replaces the water and the yogurt replaces the oil.
Preheat oven to 325 degrees F. Mix cake ingredients together well.
If using 6-inch pans, divide batter between pans with 4 Cups of batter in one and remaining 2.5 cups in the second pan. Drop cake pans 2 to 3 inches from counter top until little air bubbles are released from the batter. Bake larger cake 40 to 45 minutes or until middle is cooked through. Bake smaller pan 35 to 40 minutes or until middle is cooked through. Remove from oven. Bring to room temperature before frosting.
If using two 9-inch round pans, divide batter evenly between two pans and bake 30 to 35 minutes or until middle is cooked through.
When ready to assemble the cake, use a serrated knife to remove any dome that has formed. Slice two cakes into approximately 1/2-inch thick slices. The larger cake should give you three slices and the smaller one will give you two slices. Place cake slices on a parchment-lined baking sheet and place in freezer while mixing the frosting.
In the bowl of a stand mixer or a larger bowl with a hand blender, combine frosting ingredients. If frosting is too thick, add milk 1/2 teaspoon at a time. If frosting is too thin, add powdered sugar, small batches at a time.
Remove cake layers from freezer. Scoop heaping 1/2 Cups of frosting onto each cake layer. With a frosting spatula or flat spatula/pie server, carefully spread frosting until it covers the cake layers - edge to edge. Once you've covered each layer, spoon extra frosting on each (approximately 1/4 Cup). Spread evenly.
When stacking the layers, start with the thickest layer and work your way up. Serve cake quickly or place carefully in refrigerator until ready to eat.