Chocolate Cake

This cake was SO easy to make, & probably the best recipe I've found for chocolate cake. Definitely a keeper! Super moist & lots of chocolate flavor!!



The Best Chocolate Cake
1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp. vanilla
2 cups mini semisweet chocolate chips *I used some of these to decorate the top of the cake :)

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide... It usually takes around 45 mins for two, 9-inch pie pans.

*Recipe courtesy of this Blog (check it out for beautiful step-by-step photos of this recipe!)
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The frosting that went with the cake calls for Crisco, which I am not crazy about using. So I turned to my favorite... the Barefoot Contessa/Ina Garten & of course she didn't disappoint :)

I love making frosting from scratch. It is one of the simplest things to do, & it makes for a fresh tasting cake. Here's the recipe I used to top the cake & for the filling between the 2 layers...

Quick Vanilla Buttercream Frosting
3 cups powdered sugar
1 cup butter (2 sticks)
1 tsp. vanilla extract
1 to 2 tablespoons heavy whipping cream (or milk)

*In a standing mixer fitted with a whisk, mix together sugar & butter. Mix on low speed until well blended & then increase speed to medium and beat for another 3 minutes. Add vanilla & cream, & continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Chocolate Cake