Using a mix, it will take you less than a half hour to whip up this cure-all cake. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 12 SERVINGS
1package devil’s food cake mix (regular size)
1cup (8 ounces) sour cream
1package (3.9 ounces) instant chocolate fudge pudding mix
4eggs
1/3cup canola oil
1/4cup water
1/4cup buttermilk
2tablespoons chocolate syrup
2teaspoons vanilla extract
FROSTING
1pound semisweet chocolate, chopped
6tablespoons Dutch-process cocoa powder
6tablespoons boiling water
1 1/2 cups butter, softened
1/2cup confectioners’ sugar
1. In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour the batter 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 the pans to wire racks to cool completely.
3. For frosting, in a microwave, melt chocolate; stir until smooth. Let chocolate 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 the remaining cake layer. Spread the remaining frosting over top and sides of cake.