I made a version of Olive Garden's Chocolate Lasagna for a family party, and I thought I should share it. There is a more complex recipe you can find here. But I made a less time consuming version :D
The Olive Garden® Chocolate Lasagna
1 18.25-ounce box devil's food cake mix
1-1/4 Cups water
1/3 Cup oil
3 eggs
Buttercream Frosting
1-1/2 Cups butter, softened (3 sticks)
4 Cups powdered sugar
1/4 Cup milk
1/2 Teaspoon vanilla extract
4 Ounces semi-sweet chocolate, chilled
1 18.25-ounce box devil's food cake mix
1-1/4 Cups water
1/3 Cup oil
3 eggs
Buttercream Frosting
1-1/2 Cups butter, softened (3 sticks)
4 Cups powdered sugar
1/4 Cup milk
1/2 Teaspoon vanilla extract
4 Ounces semi-sweet chocolate, chilled
I added Heath bits as well
The Cake:
Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.
Bake cake in a 13x9-inch baking pan following instructions on the box of cake mix Allow the cake to cool completely.
Buttercream Frosting:
Beat the softened butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, add remaining powdered sugar. When powdered sugar is incorporated with butter add 1/4 cup of whole milk and vanilla. Mix on high speed for 2 minutes or until frosting is light and fluffy.
Cutting the Layers
Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it's right-side-up, onto another sheet of wax paper. Using a long, serrated bread knife cut through the cake twice, creating three layers. If you cake has a high dome, cut that off. You won't need this piece from the dome. Start with the bottom cut. Turn the cake and wax paper so that you can cut through all sides. When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
Assemble the cake:
Break the chilled semi-sweet chocolate into little bits that are slightly smaller than chocolate chips. Placing chocolate into a zip lock type plastic bag and breaking up the chocolate with flat side of meat mallet will make this easier to clean up. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer. Turn the top section back over onto the bottom layer. Slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer and add chocolate bits Slice the top into thirds across the width of the cake. Carefully reassemble the top section on the rest of the cake. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
To serve in triangular slices, cut through the middle of the cake, lengthwise then cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Keep uneaten portions refridgerated.
Makes 12 servings.
The Cake:
Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.
Bake cake in a 13x9-inch baking pan following instructions on the box of cake mix Allow the cake to cool completely.
Buttercream Frosting:
Beat the softened butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, add remaining powdered sugar. When powdered sugar is incorporated with butter add 1/4 cup of whole milk and vanilla. Mix on high speed for 2 minutes or until frosting is light and fluffy.
Cutting the Layers
Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it's right-side-up, onto another sheet of wax paper. Using a long, serrated bread knife cut through the cake twice, creating three layers. If you cake has a high dome, cut that off. You won't need this piece from the dome. Start with the bottom cut. Turn the cake and wax paper so that you can cut through all sides. When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
Assemble the cake:
Break the chilled semi-sweet chocolate into little bits that are slightly smaller than chocolate chips. Placing chocolate into a zip lock type plastic bag and breaking up the chocolate with flat side of meat mallet will make this easier to clean up. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer. Turn the top section back over onto the bottom layer. Slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer and add chocolate bits Slice the top into thirds across the width of the cake. Carefully reassemble the top section on the rest of the cake. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
To serve in triangular slices, cut through the middle of the cake, lengthwise then cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Keep uneaten portions refridgerated.
Makes 12 servings.
Special thanks to Meemo's Kitchen for posting this recipe!
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