Darn Good Chocolate Cake ( Cake Mix Cake) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This recipe is adapted from The Chocolate Cake Mix Doctor by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there's nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it). This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with perfect chocolate frosting ( Perfect Chocolate Frosting). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it :) Ingredients:
1 (18 1/4 ounce) package devil's food cake mix |
1 (4 ounce) box instant chocolate pudding mix |
1 cup sour cream |
1/2 cup water |
1/2 cup vegetable oil |
4 large eggs |
chocolate frosting ( perfect chocolate frosting is preferred, but store bought or your own recipe is acceptable) |
Directions:
1. Preheat oven to 350°F.
2. Grease 2 9-inch round cake pans.
3. Dust with flour and tap out the excess; set pans aside.
4. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
5. Blend with an electric mixer on low speed for 1 minute.
6. Stop and scrape down the sides of the bowl.
7. On medium low speed, continue to blend for 2-3 minutes more.
8. The batter will be very thick and should look well combined.
9. Pour batter into prepared pans and smooth it out.
10. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes- it was like gooey chocolate pudding- then 3 minutes later it was perfect.
11. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
12. Allow to cool in the pans on a wire rack for 20 minutes.
13. Now is the time to start preparing your frosting.
14. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
15. When the cake layers are completely cool, cut layers in half (save a domed layer for the top- it makes your cakes look homemade) and frost.
|
|