This recipe is adapted from “The Chocolate Cake Mix Doctor” by Anne Byrn. It was originally a bundt cake with chocolate chips, but I prefer the look of layer cakes (so much more homey looking) so I switched the cake pan size AND I left out the chocolate chips (because there’s nothing worse than ruining the velvety texture of a layer cake than by adding hard chocolate chips to it).
This is a dense, moist layer cake. I cut each layer in half so I get 4 layers and slather them with “perfect chocolate frosting” (recipe #86768). The end result is a fudgy chocolate layer cake with tons of frosting (and yes, it is going to be sweet). It is KEY to cut the layers in half. It ends up being a much moister cake this way because the frosting kind of melts into the cake layers forming a kind of fudgy filling in between the thin cake layers. I hope you enjoy it 🙂
Ingredients: [‘devil%27s food cake mix’, ‘instant chocolate pudding mix’, ‘sour cream’, ‘water’, ‘vegetable oil’, ‘eggs’, ‘chocolate frosting’]
Quantity of Ingredients: [“1 (18 1/4 ounce) package devilu0027s food cake mix”,”1 (4 ounce) box instant chocolate pudding mix”,”1 cup sour cream”,”1/2 cup water”,”1/2 cup vegetable oil”,”4 large eggs”,” chocolate frosting (u003ca hrefu003d”https://www.geniuskitchen.com/recipe/perfect-chocolate-frosting-86768″”u003eu0026quot; Perfectu0026quot; Chocolate Frostingu003c/au003e is preferred
Number of Servings: 1 (80 g)
Steps: 16