“I’ve been making this cake for almost 10 years. It’s evolved a bit over the years with different frostings and shapes and sizes, but every single time I get asked for the recipe. It is literally THE BEST chocolate cake. It’s indulgent, fudge like, intense, satisfying, and addicting! You won’t regret making this for your friends and family!”
To know me is to understand that chocolate cake will always and forever be my first true love. It may have made my pants a little tighter and my thighs a little more full...But it has also cured many broken hearts, brought joy to a new mom or struggling friend, and even made birthdays that much more special.
Time and time again, as I go back and forth trying to figure out how to feed my body right, I always fall back on chocolate cake. No matter where I am in my life, I consider it healthy. I could not live in a world without it.
I may eat the kale salads and vegetables but I can promise you that if my day has been hard, nothing makes me feel better than to make this chocolate cake. Whether I am making it for my family, or dropping it off to someone who might need it more…
Chocolate cake heals all wounds.
Ingredients:
(For The Cake)
1 box Duncan Hines Devils Food Cake
1 small box Jello Instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup whole milk
1 cup oil
1 TB. vanilla
1 1/2 cups chocolate chips
(For the Glaze)
6 TB. cocoa powder
4 TB. melted salted butter
2 cups powdered sugar
5 TB. hot water
1/2 -3/4 cup chocolate chips
Directions:
Preheat the oven to 350 degrees.
In a large mixing bowl add all the cake ingredients except the chocolate chips. Using a hand mixer, beat the ingredients until they come together and the batter is nice and smooth.
Fold in the chocolate chips.
Generously grease a bundt pan.
Pour the batter into the bundt pan and smooth it so it’s completely even on top, meaning there isn’t more batter to one side or other other.
Bake in the oven for 30-40 minutes, or until the top bounces back and is completely cooked.
Let cool completely. Then remove and place on a cake stand.
To make the glaze, add all ingredients minus the chocolate chips into a bowl and whisk together until smooth. Immediately pour the glaze evenly over the bundt cake. Use all the glaze :). Top the bundt cake with chocolate chips. Enjoy!
Keep the cake covered in a sealed cake container or wrapped in plastic wrap or foil up to 2 days. Best served fresh or the next morning with a big glass or milk :)!
