This cake takes chocolate to the extreme. The name should actually have CHOCOLATE in it 5 times because it’s made from a chocolate cake mix AND chocolate pudding mix. Then it has chocolate chips in the batter. It’s en-robed in rich creamy chocolate frosting, and accessorized with … wait for it … more chocolate chips. But come on! Is there such a thing as too much chocolate? I say, “No!”
If there were a food fashion show, this gorgeous, luscious, moist, rich, delicious, dense, CHOCOLATE CHOCOLATE CHOCOLATE CHOCOLATE CHOCOLATE cake would be a super-model.
- 1 (18.25 ounce) package devil's food cake mix
- 1 (4 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 4 eggs
- 2/3 cup vegetable oil
- ½ cup water
- 2 cups semi-sweet chocolate chips
- 3 cups powdered sugar
- 1/3 cup cocoa powder
- 6 tablespoons butter, softened to room temperature
- 1/3 cup whipping cream
- 1 teaspoon vanilla
- ½ cup mini chocolate chips for decoration, optional
- Generously grease and flour a 12 cup bundt pan, or coat with non-stick spray for baking. Preheat oven to 350 degrees F.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs, and water. Mix at medium speed for 2 minutes.
- Stir in the chocolate chips and pour batter into prepared bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a pick inserted comes out clean. Cool cake in pan for 15 minutes, then invert onto a plate. Allow to cool completely.
- In a large mixing bowl, combine powdered sugar, cocoa, butter, whipping cream, and vanilla, and beat until light and creamy.
- Spread over cool cake, and sprinkle with mini chocolate chips.
Generously grease and flour a 12 cup bundt pan, or coat with non-stick spray for baking. Then preheat oven to 350 degrees F.
In a large bowl or stand mixer combine
1 (18.25 ounce) package devil’s food cake mix
1 (4 ounce) package instant chocolate pudding mix
1 cup sour cream
4 eggs
2/3 cup vegetable oil
½ cup water
Mix at medium speed for 2 minutes.
Fold in
2 cups semi-sweet chocolate chips
Pour batter into prepared bundt pan, and bake at 350 degrees for 50-55 minutes.
You can tell it’s done if the top is springy to the touch and a pick inserted comes out clean.
Cool cake in pan for 15 minutes.
Then invert onto a plate, and allow to cool completely.
When it’s completely cool, prepare the frosting.
In a large mixing bowl, combine
3 cups powdered sugar
1/3 cup cocoa powder
6 tablespoons butter, softened to room temperature
1/3 cup whipping cream
1 teaspoon vanilla
Beat until light and fluffy. (2-3 minutes)
Spread on cool cake.
Sprinkle with
½ cup mini chocolate chips
if desired.
Slice and serve.
