Can’t Have Too Much Chocolate Cake with Fudge Buttercream Frosting

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Ingredients:

For Cake:

  • 1 (18.25 ounce) package devil's food  or chocolate fudge cake mix
  • 1 large package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips
For Frosting:
  • 1/2 cup butter
  • 1/4 cup shortening
  • 1/3 cup unsweetened cocoa powder
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 cup hot fudge topping
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  4. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Frost with Fudge Buttercream Frosting or dust the cake with powdered sugar.
For Frosting:
  1. Cream together the butter or margarine with the shortening.
  2. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
  3. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
 

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