Ever! This is really the best, most moist, most rich, most chocolatiest cake I’ve ever made. I know there are other chocolate cakes out there that claim to be the best. Folks, let me tell you, I’ve tried them. And I can still assure you that this one, no really, THIS one…. This one’s the best. Just try it. Just once.
Are you ready? :D Let’s get started… Preheat your oven to 350 degrees F.
Here’s your ingredients for the cake.
You know what the best part about this cake is? Okay, well, it’s the taste. But the second best part is that it’s so easy!
All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl or larger is perfect, but be warned, one of those 8 cup mixing bowls is too small. Then mix well with a beater. The batter will be thick.
Then stir in 2 cups of chocolate chips– pictured here are regular sized chocolate chips. I prefer the mini ones for this cake, but Kevin prefers the regular size. These were are all I had on hand today, so regular size it is!
Now, pour your batter into your cake pan of choice. Okay, it doesn’t really pour. It’s very thick. “Scoop” your batter into your cake pan of choice.
I like to bake my cakes in two, 9-inch pie pans. But this batter is very versatile and you can definitely use it to make any kind of cake — sheet cake, cupcakes, bundt cake, etc. It tells you the cooking times for specific cakes on the back of the cake mix box. I use that as a guide. Usually I need to add about 10 mins to whatever they say. I usually end up baking my two, 9-inch pie pans for 45 mins. You definitely don’t want to overbake or it won’t be moist. Do the toothpick check, but remember, you may get some of the chocolate from the melted chips on your toothpick so don’t let that fool you. :)
Oh man… It’s so hard to not just rip into right now while it’s warm and fresh out of the oven… But wait! Let’s let it cool… Let’s put some frosting on this baby.
While it’s cooling, we’ll make The Best Buttercream Frosting Ever.
Here are your ingredients for the frosting.
In a mixing bowl, cream the shortening until fluffy. Add the sugar slowly 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.
After your cake has cooled completely it’s time to frost it! Don’t forget to put a nice helping of icing between the layers.
Yes, I conveniently did not take a picture of the finished iced cake. But that is because I am terrible at icing cakes and really, no one would want to see that anyway. But I will leave you with this…
This rather large piece of cake did not last very long. At all. And no… I did not share.
The Best Chocolate Cake Ever
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
Preheat oven to 350 degrees F. In a very large bowl, 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). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I 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.
1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
In a mixing bowl, cream shortening 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.