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From the Kitchen of Peggy Hoffmaster
Peggy made this cake for Jim Watson's birthday,
and eveyone loved it.
Ridiculous Chocolate Cake
Cake Ingredients:
1 (15.25 oz.) box chocolate cake mix
1 (3.9 oz.) box instant chocolate pudding
1 (16 oz.) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup water
2 cups semi-sweet chocolate chips
Cake Directions:
Preheat oven to 350°F.
Liberally grease a 10-inch Bundt pan with butter or shortening and lightly dust it with flour. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine all the cake ingredients.
Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute.
Stir in the chocolate chips and pour the batter into the prepared pan.
Bake for 55-60 minutes, until the cake is set.
Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate.
Cool completely before frosting.
Frosting Ingredients:
1/4 cup butter, room temperature
1/4 cup unsweetened cocoa powder
2 cups powdered sugar
1 tsp. vanilla
1/4 cup heavy cream
Frosting Directions:
In the bowl of a stand mixer fitted with the paddle attachment, on low speed beat the butter, cocoa powder and powdered sugar until combined.
Add in the vanilla and cream, and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.
Link to Printable Recipe:
Ridiculous Chocolate Cake
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