Today is a day to go in the history books. It is the day that the PERFECT CHOCOLATE CAKE evolved.
Here is how it happened . . .I have previously posted the recipe for Man Pleaser Chocolate Cake as given to me by a friend years ago. And I have been making it quite a bit lately. This morning I started making a milk chocolate cake mix with the regular directions and realized I had sour cream and wanted to make the Man Pleaser. Was it too late? I had way too much water already in the bowl with the mix for the Man Pleaser, so I decided to just add the pudding, sour cream and chocolate chips and see what happened. But then I realized I only had a large box of vanilla instant pudding instead of the required small box of instant chocolate pudding. I poured that in a small bowl, added about 1/2 c. baking cocoa and decided the extra pudding and dry cocoa would off set the extra water. The result was truly the very best, moist, chocolatey cake you will ever taste.
As they say, the proof is in the pudding! or in this case, the empty cake pan!
After you make it, help me name this recipe! Unless you agree that it is . . . . . .
The Perfect Chocolate Cake
1 box milk chocolate cake mix
1 1/2 c. water
1/3 c. oil
1 large box vanilla instant pudding mixed with 1/2 c. baking cocoa
1 c. sour cream
Mix all ingredients together till smooth. Batter will be thick. Stir in
1 1/2 c. chocolate chips
Bake in 9X13 pan (oiled and floured) at 350 degrees for 45 minutes. Let cool completely.
1/2 cup soft butter
1/2 cup baking cocoa
3 c. powdered sugar
2 tsp. vanilla
1/3 c. milk
Beat well and spread on cooled cake.