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1
Preheat the oven to 350 degrees F. Spray 5 (4 by 2-inch) high cake pans with nonstick cooking spray.
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2
In a large mixing bowl, combine the cake mix, eggs, oil, and chocolate milk.
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3
Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated.
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4
Fill each pan two-thirds of the way to the top.
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5
Bake in the oven for 12 to 15 minutes, rotating the pans halfway through baking.
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6
A toothpick inserted in the center should come out clean when done.
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7
Remove from the oven.
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8
When the pans are cool enough to handle, unmold the cakes and cool completely, right side up on a wire cooling rack.
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9
In a large bowl, mix together the milk chocolate frosting with cocoa powder.
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10
To decorate: Using a serrated knife, level the tops of each cake (crumble the extra cake for cake crumbs to decorate).
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11
Adhere each cake to a 4-inch cardboard cake board using a dab of frosting.
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12
Ice the top and sides of the cake using an offset spatula.
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13
Using a different ingredient for each, cover the sides of each cake by holding over a bowl and using hands to gently press the nuts, coconut, etc.
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14
into the sides of each cake.
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15
Place each onto small silver cake pedestals of varying heights.
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16
Top each with 2 or 3 chocolates and truffles.
