This cake is so delicious. I’ve been making it for quite awhile, at work and for special occasions and such. A lot when there are special dinners at the Elks and I am asked to bring a dessert. It is so great in the original chocolate form but what is also nice about the fact that the recipe uses a cake mix is that it allows for lots of variation. I have made the recipe with a lemon cake mix and a white chocolate frosting and it is very yummy as well. I have many more ideas in my head for it, like always.🙂
I recently made this cake for someone who is a great friend. He missed out on it because he left before the meal at a function and he couldn’t help but be dying to try it, so I made this one just for him. Well, I had a piece too.
I originally got this recipe from How Sweet It Is. I have since changed the cake part to use a cake mix recipe from Kevin & Amanda. Also, I have changed the chocolate frosting to a recipe I made up myself.
20 Servings – Depending on how big you decide to cut the pieces!
Cake Recipe from Kevin & Amanda
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
Mix all ingredients together, in order, scraping bowl to make sure they are all incorporated. Batter will be thick. Spread into greased jelly roll pan. Bake 20-25 minutes – May take longer, or not, depending on oven. Let cake cool while making middle layer.
(Adapted from How Sweet It Is)
1 cup butter
½ cup milk
3 cups powdered sugar
1/2 Box (About 3 T.) Instant Pudding Mix – Cheesecake, vanilla or white chocolate works well
1 tablespoon vanilla extract
¼ teaspoon salt
Cream butter and slowly add milk and vanilla. Add powdered sugar , instant pudding, and salt, beating until mixture is thick, combined and spreadable. Spread in an even layer on chocolate cake. Set in the freezer for 15 minutes while you make the chocolate frosting.
1c. Chocolate Chips – Semisweet or Milk Chocolate – whatever you like
1/4c. Evaporated Milk – Regular also works
1t. Vanilla extract
1c. Powdered Sugar
Combine Chips, Butter, Milk and vanilla in microwave safe bowl. Microwave 30 seconds. Stir. If mixture is melted, add powedered sugar and whisk until combined. If not melted, heat 15 more seconds. Spread over filling while warm. Enjoy!