Yum! Don't you wish you were at our house on Sunday night...(yes that is a picture of the cake I made). After playing around with many different recipes this past year and throwing away many dry & crumbly cakes...I think I have finally come up with the perfect chocolate cake/frosting combination.
Chocolate Fudge Cake Recipe:
1 pkg. chocolate cake mix w/ pudding included
1 pkg. instant chocolate pudding mix
1 cup sour cream
1/3 cup cooking oil
1/2 cup warm water
4 eggs
1 1/2 cups miniature semi-sweet chocolate chip
In large bowl, combine all ingredients, except chocolate chips. Beat for about 4 minutes and then add the chocolate chips. Bake in 2 greased/floured 9 inch round pans at 350 degrees for 28 minutes or until cake tests done. (remember we're at high altitude so the time might be different for you...the key is NOT to overcook it.) Remove from oven and let cool in pan 10-15 minutes., turn out on wire rack to complete cooling. Because it's so dry here, as soon as it's cooled, get it covered so it won't dry out.
( I've never made this in a 9x13 pan so I'm not sure on the time for that one. I like doing the rounds because I think it makes it more moist. )
Chocolate Fudge Frosting Recipe:
1/2 cup (1 stick) butter softened
2/3 cup of unsweetened cocoa powder
6 cups powdered sugar
1/3 cup sweetened condensed milk (you can use regular milk just the same...condensed milk makes it EXTRA creamy)
1 tsp. instant coffee (optional...this just accentuates the chocolate flavor)
1 tsp. vanilla extract
Mix all ingredients on medium speed. Alternately add sugar & milk to spreading consistency. Add more milk if needed. Frost the cake only after it is completely cool.
Enjoy with a large glass of cold milk!
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Nutrition Facts
Serving Size: Large
Servings Per Cake: 1-30
Calories: Too many
Total Fat: Irrelevant
Cholesterol: A significant source of cholesterol
Vitamins: Not a significant source of vitamins, unless you count chocolate as one {grin}
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1 comment:
I can't believe how easy, yet DELISH this cake turned out! I put it in the freezer and we ate it for a week! Some liked it with a scoop of vanilla ice cream-I loved it with a BIG cold glass of milk! Thanks for the recipe! :-)
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