Chocolate Chocolate Cake

I made this for Nathan’s first birthday (And second. And third.), and for Matthew’s birthday today (And last year). It’s pretty much the best chocolate cake EVER.

Here it is nekked.

Here it is with icing.

The very first time I made it, I thought the hole was missing something. I contemplated sticking a plant in it (ala My Big Fat Greek Wedding), but went for something much tastier. Smarties!

If you do not have access to Smarties, then you must not be Canadian. Sorry about that. But be creative! The options are endless…

INGREDIENTS:

1 (18.25 ounce) package dark chocolate cake mix (Betty Crocker Devil’s Food Cake rocks!)
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil (or butter/margarine)
1/2 cup coffee flavored liqueur (I substitute this with chocolate milk)
2 cups semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Chocolate icing makes it unbelievable.  Again, I used Betty Crocker.  I could make my own, but Betty has it going on.

Filed under: Cakes