The Ultimate Chocolate CakeFound this recipe in the Original Cake Doctor Cookbook 5 years ago and we've been happily devouring it ever since! It is sooooo easy to make.
1 package (18.25 oz) Betty Crocker Devil's Food Chocolate Cake Mix
1 package (3.9 oz) Chocolate Instant Pudding Mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
12 ounces Dove Dark Chocolate (chopped into slivers with knife or melted)
1 stick (8 TBSP) butter
4 tablespoons unsweetened Dove cocoa powder
1/3 cup milk (whole is best)
4 cups sifted confectioners (powdered) sugar
Grease and flour a standard 12 cup bundt pan and preheat the oven to 350 degrees F.
In a large mixing bowl, blend all of the ingredients (except the Dove chocolate) with an electric mixer on low for 1 minute, then on medium for an additional 3 minutes. Be sure to scrape down the mixing bowl as needed. After beating for the required amount of time, the batter will be thick and well blended. Fold the Dove Chocolate Slivers into the batter until they are evenly distributed.
Pour the batter into the bundt pan leveling with a spatula and place the pan in the preheated oven. Bake 45 - 50 minutes or until the cake pulls away from the sides of the pan and springs back when touched lightly with a finger tip.
Cool in the pan for 20 minutes. Turn cake onto a wire cooling rack to cool for 20 more minutes (use a knife to run around the edge and loosen cake if necessary).
While the cake is cooling make the frosting by placing the butter in a medium sauce pan over low heat for 2-3 minutes until it is completely melted. Stir in the Dove cocoa powder and the milk, bringing the mixture to a boil (stirring constantly) and immediately remove from the heat. Stir in small amounts of the confectioners sugar until the frosting is thickened, smooth and the desired consistency.
Pour the warm frosting over the cool cake. Work quickly to spread it with a spatula so it reaches all sides of the cake (sets up quickly). Slice and serve.