Noms: The BEST chocolate cake

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A piece of The BEST Chocolate Cake sits on a plate. Post by Cinenoms; recipe by Kevin & Amanda.

Photo by Greg Kendall-Ball

Bad news, commercial bakers of America: I’m never buying another chocolate cake. No one should ever buy another chocolate cake. Because you’ll never have one that’s as good as this one. Blogger and recipe creator Amanda calls this “The BEST Chocolate Cake,” and she’s not kidding.

This cake is so, so chocolatey. With devil’s food cake mix, chocolate pudding mix and a whole bag of chocolate chips in the batter, how could it not be? It’s rich and moist and delicious. Amanda frosts hers with homemade buttercream frosting, but I left mine plain — I thought it had enough flavor on its own! Not saying I won’t frost it in the future, though — or serve it with ice cream or strawberries! Yum.

And, like all my favorite recipes, this cake is easy! One bowl, minimal measuring, and you could probably make it without an electric mixer if you wanted to. The day I made this, I got out of bed at 7:30, mixed the cake up in about 5 minutes, popped it in the oven, and walked out the door with the cake cooling on the counter at 8:30. No fuss, much flavor. What a great recipe.

Here’s what you’ll need:

Ingredients for The BEST Chocolate Cake include devil's food cake mix, chocolate pudding mix and a whole bag of chocolate chips. Post by Cinenoms; recipe by Kevin & Amanda.

1 box devil’s food cake mix — 1 small box chocolate pudding mix — 1 12-oz package chocolate chips (about 2 cups) — 1 8-oz container sour cream (1 cup) — 4 eggs, beaten — 1 cup oil — 1/2 cup milk — 1 tsp vanilla

In a big bowl, mix together everything but the chocolate chips. I put the eggs in first so I didn’t have to use a different bowl to beat them together, then added everything else.

The BEST Chocolate Cake involves mixing together several mixes, as well as sour cream, milk and more. Post by Cinenoms; recipe by Kevin & Amanda.

The sour cream doesn’t look too pretty in the batter, but it makes the cake taste so good!

Dump in your chocolate chips — the whole bag! — and stir them through.

The BEST Chocolate Cake uses a whole 12-oz bag of chocolate chips. Post by Cinenoms; recipe by Kevin & Amanda.Spread evenly in the pan of your choosing. Amanda says she likes to use two 9-inch rounds; I’ve made this twice, once in a bundt pan and once in a 9-by-13-inch cake pan, and both worked well!

You can make The BEST Chocolate Cake in any kind of cake pan, including a 9X13. Post by Cinenoms; recipe by Kevin & Amanda.Bake at 350*F. Time varies depending on what kind of pan you’re using — take the time on the back of your devil’s food cake mix box and add 10 minutes. When you’re doing the toothpick test for done-ness, be careful — you might get a dirty toothpick from a done cake if you hit a chocolate chip! Test a few times in a few different places.

The BEST Chocolate Cake. Delicious on its own — no frosting required! Post by Cinenoms; recipe by Kevin & Amanda.

And voila! You have a super-delicious chocolate cake. Enjoy!

For the original post, visit Kevin & Amanda. Amanda is another food blogger I’ve liked for a long time — her Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bars are one of my favorite treats to bring to parties, and her Easier Shepherd’s Pie is just wonderful.

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