If you know me, then you already know my unconditional love for chocolate. I like to make this cake whenever we have guest over to eat because I like to see everyone flock to it the minute they spy it. Haha. Its very pretty to look at, but the best part about this cake: it has 3 separate chocolate ingredients in it! (Not including the fudge frosting!)
Here, I thought you’d want a close up.
First, preheat the oven to 350.
Next, grease a bundt pan WELL
. You don’t want to risk your cake sticking and ruining the beautiful design. Crisco is best for this. Don’t like to get messy? Do it my wonderful momma’s way and grab a paper towel, put it in the crisco jar and scoop some out. Spread it all over the pan generously with the towel. Mess free! (Don’t miss a spot!)
Recipe from our fabulous cousin Jill
1 box devils food cake
16 oz. sour cream
1 large box chocolate instant pudding
3/4 cup vegetable oil
1 cup chocolate chips (I used dark)
Mix all ingredients together.
Bake at 350 for 55 minutes.
Carefully turn out cake onto paper towels. Let cake cool completely, then drizzle on the glaze (see below) or fudge frosting.
Too much chocolate you say? Use this glaze, it’s fabulous on the cake as well.
Mix these to desired consistency. You can’t mess it up. Too thick? Add more milk by the teaspoon. Too runny? Add more powdered sugar by the rounded tablespoon.
Want to quadruple the chocolate? My sister, Janae and I discovered this recipe when she stayed a month at my house during the summer of 2008. It’ been my favorite ever since. Good times.
Creamy Fudge Frosting:
recipe taken from Hershey’s Best Loved Recipes
1/2 cup butter (1 stick)
1/2 cup cocoa (I used dark)
3 2/3 cup powdered sugar (1 lb.)
1 1/2 teaspoon vanilla
1/3 cup water
Melt butter in a sauce pan over low heat. Stir in cocoa until it’s completely smooth. Remove from heat and grab a plastic spoon or spatula to mix. Pour vanilla and salt in. Dump the powdered sugar in a cup at a time alternately with a splash of the water and mix until smooth and creamy. If its too thick, you can add more water a half teaspoon at a time until you reach your desired consistency.
This frosting not only tastes like fudge, it stiffens up rather quickly to a fudge-like consistency also, so drizzle immediately after making…don’t let it sit around.
Enjoy, my fellow chocolate lovers! I did! 😉
Maybe Santa will want some cake instead cookies this year, ‘eh?