Forget that this heavenly slice of cake was a Super Mario Brothers Mushroom two seconds ago. Don’t let that sway your love for this cake. Forgive my picture…this was the last piece left after our party at Chuck E Cheese. My son just turned three and is obsessed with Super Mario Brothers. He’s equally obsessed with chocolate (I have no idea where he gets that)…so there was no other option but to make him this cake.
I searched around for a good chocolate cake and found this one that everyone raved about. I actually am not a huge chocolate cake fan which is strange since I adore chocolate but I really loved this cake. It will be my go-to chocolate cake from now on. I dare you to prove me wrong that it’s not the best. This cake is rich, moist and decadent. Just so you know, this is in a different category than a milk chocolate cake…it’s a darker cake so don’t compare the two. Even though my gigantic cupcake pan cooks a little unevenly I loved it. One of our friends said it tasted like a big Oreo. So if you like Oreos…you will like this.
I posted the frosting recipe even though I am not sold on it. The frosting has shortening in it and you know how I feel about that. I prefer butter but the shortening did give me a pure white frosting that you can’t get with butter. Maybe if I didn’t know it had shortening in it I would have liked it…
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The Best Chocolate Cake

Ingredients

  • 1 box devil’s food cake mix
  • 1 3.4 ounce box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs beaten
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 2 cups mini semisweet chocolate chips you can use regular too
Buttercream Frosting:
  • 1 cup shortening or butter
  • 4 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy whipping cream

Instructions

  1. Preheat oven to 350 degrees. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). You could use this batter to make any kind of cake: sheet cake, cupcakes, bundt cake, etc. For cooking time, use the cooking times on the back of the devil’s food cake box as a guide and add around 10 minutes to whatever it says. Do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.
  2. For the Buttercream Frosting: In a mixing bowl, cream shortening or butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Recipe Notes

Source: Kevin and Amanda