|My boys at City of Rocks|
I didn’t plan out my pregnancies very well and 3 of my 4 boys were born in the Summer. I finally learned that being pregnant in the summertime isn’t very fun and my littlest, Boone, was born the end of April. Between my husband and other boys, we celebrate 4 birthdays in a 6 week period! Today happens to be my oldest son’s 10th Birthday! And today I’m baking the Ultimate Chocolate Cake to celebrate, and I wanted to share it with you.
This is the most AMAZING Chocolate Cake recipe! It’s the best! And it might possibly be the best chocolate cake you’ve ever eaten. It is for me, and I’ve eaten a lot of chocolate cake in my time. Don’t buy a store bought cake ever again. Wow your family and make this “doctored up” Devil’s Food Cake Mix from a box!
Before I proceed, I need to mention that this isn’t my invention. I found this recipe on-line a few years ago and for the life of me can’t find the source again. To whoever came up with this chocolaty goodness, I THANK you!
Do not be alarmed by the 1 cup sour cream and 1 cup oil. This IS a cake. Embrace it! Sure, you can probably substitute applesauce for the oil, but if you are making this cake it’s probably for a special occasion, so enjoy the splurge.
Also, please do not judge this cake by my poor photography skills. I wish I could take amazing pictures of food like the pros, but I can’t. Kuddos to them for making food look even more wonderful!
So here it is:
|Can you see the moistness!|
Ultimate Chocolate Cake
1 package Devil Foods Cake Mix
1 (5.9 oz) package Instant Chocolate Pudding mix
1 cup Sour Cream
1 cup Oil
4 Eggs beaten
1/2 cup Water
2 cups Mini Chocolate Chips
Preheat oven to 350 degrees.
Mix together cake mix, pudding, sour cream, oil, eggs and water. Fold in the Chocolate Chips.
Pour into a well greased Bundt pan (I like to dust my pan with Powdered Sugar!). Bake for 50-55 minutes or until the top is springy. Cool the cake for an hour before transferring it to a serving plate.
At this point, you can eat it plain, dust with powdered sugar, drizzle it with a chocolate glaze or frost it. I prefer it plain. It’s oh so chocolaty and moist that it doesn’t need frosting. My husband is a frosting freak so that’s why you see frosting on this one.
I haven’t tried yet, but I’m sure you can bake this up in a regular cake pan or even in large muffin tins! If you do, just make sure you adjust the cooking time.
One other note: Be sure to use the Mini Chocolate Chips, they melt perfectly into the cake. The bigger chips will sink to the bottom.