• Preparation Time 25 minutes
  • Baking Time 50 minutes
  • Makes 24 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 1 cup milk chocolate chips
  • 1 cup All-Vegetable Shortening
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ½ cup vinegar
  • ¾ cup sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 ½ cups Robin Hood® Best For Cake & Pastry Flour
  • ½ cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ cup semi-sweet chocolate chips
  • Icing
  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 6 cups icing sugar
  • 1 tsp vanilla extract
  • 2 cups melted and slightly cooled milk chocolate chips

Serving Size: 24 servings


Serving Size: 24 servings

  • Preheat oven to 350ºF (180ºC). Grease two 9” (23 cm) cake pans.
  • Cake: Melt chocolate and shortening together in a small saucepan.  Cool.
  • Beat in a medium bowl using an electric mixer on medium speed, sugars, eggs and vanilla until mixture is thick, about 3 to 5 minutes. Fold in chocolate mixture. Beat until combined.
  • Mix in a separate large bowl, flour, cocoa powder, baking soda and baking powder. Add half of dry mixture to wet ingredients. Add milk mixture and then remaining dry mixture. Fold in chocolate chips. Divide batter between the two prepared cake pans.
  • Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted in centre of cakes comes out clean.
  • Icing: Beat cream cheese and butter until light and well combined. Add icing sugar 1 cup (250 mL) at a time, beating well after each addition. Beat in vanilla extract and chocolate. Thin out with 1 to 2 tbsp (15 to 30 mL) of milk if necessary.
  • Slice each cake in half horizontally to create 4 layers. Spread first layer with about 1 cup (250 mL) icing, continue with each layer, icing top and sides of cake. Refrigerate until ready to eat.
  • Combine, in a large bowl, evaporated milk and vinegar. Reserve.


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