Chocolate Lace Cake

By Katherine Simpson, Applications Chef, Dawn Foods

Chocolate Lace Cake


• 13 lbs              Baker’s Request Devil’s Food Cake mix
• 11 lbs 4 oz      Dawn® Exceptional Extra-Rich Flavor Chocolate Buttercreme Style Icing
• As needed      Dawn® Exceptional Extra-Rich Flavor White Buttercreme Style Icing


Prepare Baker’s Request Devil’s Food Cake Mix according to bag directions. Scale 1 lb 10 oz into 8” baking pans, 2 lbs 6 oz into
10” baking pans, and 3 lbs into 12” baking pans.
Bake at 350°F until the cake springs back in the center. Cool.
Build naked chocolate cake with Dawn® Exceptional Chocolate Buttercreme Style Icing between each layer.
Finish using Dawn® Exceptional White Buttercreme Style Icing to pipe a lace pattern over the cake.

Yields: 1 3-tier Cake