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Wednesday, May 15, 2019


So who doesn't love a good chocolate cake?  I'm sure there is someone out there.....but, I believe the vast majority of us wouldn't pass up a slice of chocolate cake.  This recipe, my friends, was "touted" as "the best chocolate cake ever".   While I can't necessarily say whether that's the absolute truth, I can say.  It was excellent!
I brought this to Easter dinner and everybody gave it two thumbs up.  The best part if you're going to give it a try,  it begins with a box cake and the added ingredients only make it better!


1 box Devil's food cake mix
1 small box Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
½ cup milk
1 tsp. vanilla
2 cups mini chocolate chips


1 cup shortening (Crisco)
4 cups powdered sugar
¼ tsp. salt
1 tsp. vanilla
1/3 cup heavy whipping cream


Pre-heat the oven to 350 degrees.  Spray the cake tins (9" round) with nonstick cooking spray.  In a very large bowl, mix together everything but the chocolate chips.  The batter will be thick.  Once mixed; stir in the chips.

Pour the batter into the cake pans.  Use the cooking times on the back of the box as a guide; add additional minutes until a toothpick inserted in the center comes out clean.  Mine were finished in 35 minutes.  

For the frosting, cream the shortening until fluffy.  Add the sugar and continue creaming until well blended.  Add salt, vanilla, and cream.  Blend on low speed until just combined.  Beat at high speed until frosting is fluffy.  


recipe c/o:

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