Chocolate Whipped Cream Frosting
|Heavy whipping cream||1 1⁄2 Cup (24 tbs)|
|Powdered sugar||1 1⁄4 Cup (20 tbs)|
|Dutch process cocoa||1⁄3 Cup (5.33 tbs)|
Beat all ingredients in chilled large bowl on high speed until soft peaks form.
High Altitude (3500-6500 ft): For 8- or 9-inch pans, heat oven to 375° stir 2 tablespoons
Gold Medal all-purpose flour into dry cake mix and decrease oil to 1 tablespoon; beat on low speed 30 seconds, then beat on medium speed 2 minutes.