A couple weeks ago I had a wicked craving for some chocolate cake. I remembered reading that adding sour cream to a cake mix makes it much better than just a plain box mix so I tried it. I used this recipe and thought the cake was good enough to eat without anything extra like frosting or whatever. But of course if I was going to make a chocolate cake I NEEDED the frosting. So I found this recipe on Pinterest and quickly whipped it up. I guess the butter was still a little firm or something because it was way stiff and totally unspreadable. And it was a small batch. So I decided it would be my filling for the layers and I'd make my trusty old whipped cream frosting for the rest. It was super delish! And super rich. I immediately offered three quarters of the cake to anyone that dared speak for it and delivered a few good sized pieces to some pals.
Here's Tyler being my little helper. He loves to lick the beaters!
Here is the finished product. The frosting is just a box of vanilla instant pudding with about a cup of milk mixed in. You let that sit in the fridge for a little bit, then fold in some Cool Whip. I decided I wanted chocolate whipped cream frosting so I melted down some extra dark chocolate chips and stirred it into the pudding before folding in the whipped cream. It had little specks of chocolate and I liked it like that :)
We honestly could only get about a quarter of the cake down before all five of us (Me, the boys, Meg, & Colby) were on a chocolate overload. Notice the ooey-gooey chocolate middle layer... once between the layers of cake and sitting at room temp for a little while it softened right up and became a nice moistening element. It was probably also the part that made the cake so rich... and yummy.
The boys loved their little afternoon snack.