Very Chocolate Cake

9 Jan

This cake starts with a mix, but the added chocolate makes it extra delicious!

1 box devils food cake mix (preferably Duncan Hines)

1 (3.9 oz) package chocolate  instant pudding

1-1/2 cups chocolate milk

3 eggs

1/2 cup vegetable oil

1-1/2 cups butter, room temperature

1 package (11.5 oz) Ghirardelli  bittersweet chocolate chips, melted and cooled

1-3/4 cups confectioners sugar

1/4 cup light corn syrup

1 package (12 oz) semisweet chocolate chunks, chopped

Preheat oven to 350

Coat 3  (8″) round cake pans with cooking spray. On low-speed, beat cake mix, dry pudding mix, milk, eggs, and oil until blended. On medium-high speed, beat 2 minutes. Divide evenly among cake pans. Bake 20 to 25 minutes or until toothpick comes out clean.. Cool 10 minutes in pans. Transfer to cooling racks and cool completely.

On low-speed beat butter and melted chocolate until blended. Gradually beat in sugar until combined. Add corn syrup; beat until fluffy. 2 to 3 minutes.

Frost cake; gently press chopped chocolate on sides of cake.


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