• Preparation Time 20 minutes + chilling time
  • Baking Time 35 minutes
  • Makes 18 servings
  • Freezing Excellent


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


  • Batter
  • 1 pkg CHIPITS Milk Chocolate Chips, divided
  • ½ cup water
  • 1 cup butter, softened
  • 4 eggs
  • 1 ½ cups sugar
  • 1 tsp vanilla extract
  • 2 ½ cups Robin Hood® Best for Cake & Pastry Flour
  • ¼ cup cocoa powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
  • Filling
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1 ½ cups sugar
  • ¾ cup butter
  • 4 egg yolks, lightly beaten
  • ¼ tsp salt
  • 2 cups chopped, toasted walnuts or pecans
  • 1 tsp vanilla extract

Serving Size: 18 servings


Serving Size: 18 servings

  • Preheat oven to 350°F (180°C). Grease three 8” (20 cm) round cake pans.
  • Batter: Place 1 cup (250 mL) milk chocolate chips and water in a medium saucepan. On medium heat, melt chocolate, stirring frequently. Cool mixture.
  • Beat butter and sugar until light and well combined. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate mixture.
  • Sift flour, cocoa powder, baking soda and salt in a large bowl.
  • Add the flour mixture and sour cream in three additions, beginning and ending with the flour mixture. Beat just until combined. Stir in remaining milk chocolate chips.
  • Divide batter evenly in prepared baking pans. Bake for 30-35 minutes or until a toothpick inserted in centre of cakes comes out clean. Let cakes cool in pans on wire cooling rack for 15 minutes. Remove from pans and cool completely.
  • Filling: Combine milk, sugar, butter, egg yolks, and salt in a medium saucepan. Cook, stirring constantly, over medium heat. Cook until mixture is boiling and has thickened, about 15-18 minutes. Remove from heat. Stir in chopped, toasted walnuts and vanilla. Allow mixture to cool until spreadable (about 30-60 minutes).
  • Assembly: If cakes are domed, slice off tops to make them even. Place one layer on serving plate. Spread filling between layers and on top of cake.


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