Just a thought…add the hot water VERY slowly to the mix, stirring thoroughly before adding more…if its very hot and you add it all at once, it will cook the eggs, and the taste won’t be as velvety or appealing.
To the folks wondrting why he used canned frosting: it *is* a time-saver, and you’re already making the cake itself, which takes time. If you gotta have from-scratch, one could easily adapt the frosting recipe from the Cinnamon Buns recipe just a few installments ago (those of us who know instantly recognize its identity as buttercream!) and just add some cocoa powder or melted chocolate at the end before spreading.
Made this cake for the second time tonight. For some reason I blanked, got distracted, and poured all the batter into one pan…..don’t do this. Hahah
I made the best of the mistake and it still is delicious.
But again, I repeat. Don’t use all the batter for on pan. It creates a living, molten batter spewing monster.