Doberge Cake (Dobash)

Doberge Cake (Dobash)

5 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    1 h 50 m
Summer1227
Recipe by  Summer1227

“Also known to a friend as Jewell Cake, named after her mother, this cake is a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!”

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Ingredients

Adjust Servings

Original recipe yields 1 cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
  2. Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
  3. Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
  4. Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
  5. In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.

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Reviews (5)

Rate This Recipe
Rae
20

Rae

This was really good. Very sweet. I only made 2 layers then split each layer so ended up with a 4 layer cake. Pure laziness on part since it was late and I didn't want to wait for 5 cakes to bake and cool. I thought the frosting was a little to sweet so I would cut the sugar in that. I think combined with the pudding and frosting it just seemed like a bit to much sweetness. Also I used heavy cream in place of the milk. Think I probably used about 3 T of milk. It was very easy to prepare but I think I'll look for this recipe with everything made from scratch. But for an easy and quick cake this was pretty good. Thanks for the recipe!

JENNTANK
17

JENNTANK

So moist and delicious! My husband has been asking for a doberge cake ever since we lived in New Orleans 10 years ago. I tried one once that was complicated and didn't turn out well. This was easy and perfect for his birthday.

KandisDane
15

KandisDane

deliciously moist and sweet! very good. :)

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 586 cal
  • 29%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 101.1 g
  • 33%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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