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Come-Home-to-Mama Chocolate Cake

You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. 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
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1 cup sour cream
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  • 4 large eggs, room temperature
  • 1/3 cup canola oil
  • 1/4 cup water
  • 1/4 cup buttermilk
  • 2 tablespoons chocolate syrup
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 1 pound semisweet chocolate, chopped
  • 6 tablespoons Dutch-process cocoa powder
  • 6 tablespoons boiling water
  • 1-1/2 cups butter, softened
  • 1/2 cup confectioners' sugar

Directions

  • In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans.
  • Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool.
  • 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.
  • Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Nutrition Facts
1 slice: 754 calories, 49g fat (25g saturated fat), 144mg cholesterol, 655mg sodium, 75g carbohydrate (53g sugars, 6g fiber), 9g protein.