Darn Good Chocolate Cake #2

By carvalhohm

Ingredients

• 1 package of Devils food or dark chocolate fudge cake mix
• 1 package of Devils Food or chocolate fudge instant pudding mix (3.9 oz)
• 1 cup sour cream
• 1/2 cup water (I use milk, others have even used Hershey syrup)
• 1/2 cup vegetable oil (some people sub softened or melted butter)
• 4 large eggs (if making as a sheet, I’d reduce to 3 eggs)
• 1 1/2 cups semisweet chips
• Chocolate Syrup Frosting (recipe follows)

Details

Adapted from cakecentral.com

Preparation

Step 1

Place rack in middle of oven and preheat to 325. Mist and flour your pans.

Place cake mix, pudding mix, sour cream, water (or milk instead), oil and eggs in large mixing bowl. Blend with electric mixer on low for 30 seconds–1 minute. Stop machine and scrape down sides. Increase mixer to medium and beat 1 1/2-2 minutes. (really, only beat it until it is combined). Batter should look thick and well combined. Fold in chips, making sure they are well distributed throughout the batter.
Pour batter into pans and smooth with rubber spatula.
Bake cake until it springs back when lightly touched and it starts to pull away from pan–about 28-35 minutes. Remove from oven and let cool 10 minutes in pan and then turn out onto cooling rack.
If you want chips to stay suspended in cake, you could also toss them with a little flour before putting them in. I’ve never had to do that, but other people have said that their chips sink. If you want the chips to melt, use the mini’s.
I prefer using Duncan Hines dark chocolate fudge cake, and dark chocolate fudge instant pudding mix.
If you are making layers, I would use 3 eggs instead of 4. I think 4 will make it too heavy and it will probably sink in center. I did that with 13x9x2 and it sunk in whole middle. (It was still delicious, just not pretty). Of course, you can always fill it in with more frosting!!!

*Chocolate Syrup Frosting:*
1 stick butter, softened
½ cup unsweetened cocoa powder
½ cup chocolate syrup
3 cups confectioners’ sugar, sifted (measure out 3 cups first and then sift)
1 tablespoon milk (whole or 2% preferred)
1 teaspoon vanilla

Place butter, cocoa powder, and chocolate syrup in large mixing bowl. Blend on low speed until just combined. Add sifted sugar, milk and vanilla and blend on low until sugar is combined. Increase the mixer to medium-high speed and blend 1 minute longer, until smooth and spreadable. Add a little more milk or sugar if needed.