Double Chocolate Cake
caveat: I love extremely complicated french cooking. This is not that recipe. If you have no time or margin for a detailed thoroughly beautiful multi-step, complicated recipe but want to provide something delicious, crowd pleasing and quick for your family…you’ve landed in the right spot! Nearly everything in this recipe can be kept in the pantry, ready for an emergency chocolate hug. Enjoy!
some quick notes:
bring eggs, milk + sour cream to room temp before incorporating into batter - allows cake to have a higher moisture content
adding pudding mix might seem odd, but this also ups the moisture factor of the finished cake…the pudding provides structure so that the cake doesn’t collapse due to all the additional moisture and the gelatin in pudding makes the texture fluffy
depending on what size cake you’re baking…cupcakes, bundt, 9x13, the back of the box will be helpful in making adjustments to the baking time
I’ve successfully added three mashed bananas to this recipe, shredded zucchini and every imaginable variation on chocolate chips. My favorite are the mini chocolate chips! If you do add banana or zucchini be sure to cut down the oil by half a cup
you can try out any flavored cake mix/pudding combo that your heart desires - they all work!
Ingredients:
1 box chocolate cake mix (devil’s food is my favorite)
3 oz instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
3 eggs (room temp and lightly beaten)
1/2 cup milk
1 tsp vanilla
pinch of salt
2 cups semi-sweet mini chocolate chips
Directions:
Preheat oven to 350 degrees.
Beat together all ingredients until a smooth batter forms, stir in chocolate chips.
Pour batter into greased (like really, really greased, this cake is moist and could stick) pan. (9x13, bundt, lined cupcake pan, etc)
Bake for 30-40 minutes depending on pan size.
Let cool a bit and feed to hungry, grateful kids!