Come-Home-to-Mama Chocolate Cake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
5. 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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