Name: Come-Home-to-Mama Chocolate Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 package devil's food cake mix (regular size) -; 1 cup sour cream -; 1 package (3.9 ounces) instant chocolate fudge pudding mix -; 4 large eggs, room temperature -; 1/3 cup canola oil -; 1/4 cup water -; 1/4 cup buttermilk -; 2 tablespoons chocolate syrup -; 2 teaspoons vanilla extract -; Frosting: -; 1 pound semisweet chocolate, chopped -; 6 tablespoons Dutch-process cocoa powder -; 6 tablespoons boiling water -; 1-1/2 cups butter, softened -; 1/2 cup confectioners' sugar -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Come-Home-to-Mama Chocolate Cake

1. 1 package devil's food cake mix (regular size) -

2. 1 cup sour cream -

3. 1 package (3.9 ounces) instant chocolate fudge pudding mix -

4. 4 large eggs, room temperature -

5. 1/3 cup canola oil -

6. 1/4 cup water -

7. 1/4 cup buttermilk -

8. 2 tablespoons chocolate syrup -

9. 2 teaspoons vanilla extract -

10. Frosting: -

11. 1 pound semisweet chocolate, chopped -

12. 6 tablespoons Dutch-process cocoa powder -

13. 6 tablespoons boiling water -

14. 1-1/2 cups butter, softened -

15. 1/2 cup confectioners' sugar -

How to cook deliciously - Come-Home-to-Mama Chocolate Cake

1. Stage

In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans.

2. Stage

Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool.

4. Stage

In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture.

5. Stage

Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.