Too Much Chocolate Cake with Fudge Frosting

Too Much Chocolate Cake with Fudge Frosting

• 16 ounces devil’s food cake mix, buy 2 boxes, and weigh out 1 pound of cake mix
• 6 ounce(s) pudding mix instant chocolate
• 1 cup(s) sour cream
• 1 cup(s) oil
• 4 large egg
• 1/2 cup(s) water warm
• 2 cup(s) chocolate chip MINI CHIPS

1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot tap water on the lowest rack. This will help the cakes stay moist, and prevent the edges from drying out.
2. In a very large bowl, mix the cake mix and pudding packet.
3. In a separate bowl, mix the sour cream, oil, beaten eggs and water. Add the wet ingredients to the dry ingredients. Mix well. Stir in the chocolate chips and mix again.
4. Divide batter between three greased 8-inch cake pans.
5. Bake at 350 degrees for 35 minutes.

Fudge Frosting

• 1 cup(s) butter, softened
• 1/2 cup(s) shortening, butter flavored
• 2/3 cup(s) cocoa powder, unsweetened
• 4 cup(s)s powdered sugar
• 4 tablespoon(s)s heavy cream
• 2 cup(s)s hot fudge sauce, Hershey’s brand
• 4 teaspoon(s)s vanilla

Cooking Instructions

1. Cream together the butter or margarine with the shortening.
2. Sift the cocoa with the confectioners’ sugar and add to the creamed mixture. Mix well. Add the cream, hot fudge sauce, and the vanilla extract. Blend until smooth and creamy.