1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semi-sweet chocolate chips
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar. If you bake cake in other shaped cake pan or cupcakes, invert onto cooling rack after about 5 minutes of cooling in the pan.
DEATH BY CHOCOLATE FROSTING
2 cups butter (no substitutes), softened
9 cups confectioners’ sugar
2 1/2 cups baking cocoa
1 teaspoon vanilla extract
1 cup milk
DIRECTIONS:
1. In a large mixing bowl, cream butter. Gradually beat in confectioners’ sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.
2. I freeze the cake after it is cooled before applying the frosting.
3. Refrigerate any frosting not used.
photo: easychocolatecakerecipe.org
