Come-Home-to-Mama Chocolate Cake

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You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest.

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Ingredients

  • CAKE:
  • 1 package devil's food cake mix (regular size)
  • 1 cup (8 ounces) sour cream
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  • 4 eggs
  • 1/3 cup canola oil
  • 1/4 cup water
  • 1/4 cup buttermilk
  • 2 tablespoons chocolate syrup
  • 2 teaspoons vanilla extract
  • .......................................
  • FROSTING:
  • 1 pound semisweet chocolate, chopped
  • 6 tablespoons Dutch-process cocoa powder
  • 6 tablespoons boiling water
  • 1 1/2 cups butter, softened
  • 1/2 cup confectioners' sugar

Preparation

Step 1

In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans.

Bake at 350° for 38-43 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, about 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool.

In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture.

Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Yield: 12 servings.
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REVIEWS:

I followed the recipe to a 'T' with one exception, no Dutch process cocoa here, so I used my Hershey's Special Dark. I absolutely LOVED the frosting!!!! I considered just eating it out of the bowl! When I took the cake out of the oven it was tall and looked delightfully light and fluffy. I turned and continued chopping the Bakers chocolate squares for the frosting. When I turned back around... 'What the?!'... I was looking at two sunken cake 'bowls'. I took a photo and sent it to a friend in AZ. A few days later I got this email from her... "I'm making the chocolate cake for barbeque at Ann's tonight.Glad you sent pictures of how your cake looked when cooling. Mine looked the same. High when taken out of oven then it fell to pan level! The recipe calls for 3.9 oz pkg of pudding - the large pkg = 2.0 oz - that's what I used. I also added some extra sour cream and water as the batter was very stiff - too stiff for my little hand mixture to finish the mixing. I used large bar of Ghiradelli chocolate - it probably wasn't enough - it looks milk chocolate, but tastes good. I added extra powdered sugar, so I guess I messed with success in more than one way on this cake - oh well, it will all be gone by nightfall with 8 adults and five children! I'll send pix and comments later." True, she messed with the recipe, but she got the same sunken cake results that I had. I shared 1/4 of the cake... and totally enjoyed the rest all by myself! *OK everyone listen up! Make the recipe with the 1/2 C powdered sugar! It doesn't require more sugar because the chocolate is already sweetened. It is ABSOLUTELY OUT OF THIS WORLD DELICIOUS! It stays on the cake and does not slide down/off, and the flavor was magnificient! I'd like to hear from someone whose cake did not fall. The AC is the only thing I can relate it to. I need a little pop-up tent to cover cakes/cookies/pies etc. when cooling. The way the AC is set up in this apt. is not good for cooling baked goods. Thank you for such great recipes!!!!!

This is a really rich and delicious cake. I used skim milk instead of buttermilk and marshmallow sauce instead of fudge sauce because that's all I had. However, like some others I think the 1/2 cup powdered sugar is not enough. I kept adding until it was the right consistency, at least 2 cups, maybe a little more. But it tasted great, my mouth actually tingled a little because it was so rich.

The cake was delicious, but I think there is a mistake in the frosting. It says 1/2 cup confectioner sugar for 1 1/2 cup butter and all that chocolate. I used 1 # box of confectioners sugar and it was perfect. Had about a cup of icing left over.

ARE YOU SURE (FOR ICING) 1/2 CUP CONFECTIONERS SUGAR??

This one is great but my version has 3/4 veg oil and 3/4 c. milk instead of the canola oil, water, buttermik, and no vanilla. Also, the biggest change is 12 oz. pkg of chocolate chips instead of syrup. I really love those little bites of chocolate (like a chocolate chip cooky) in the cake. I have never frosted since it's sooo rich (what was I thinking!) but usually just dust with powdered sugar. That will have to change :) Either way. it's my absolute "go to" chocolate cake recipe. Thanks! This one had to be shared.

1 lb of chocolate is awfully much though??? I thought it was a mistake...

Totally Awesome...!!!!







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