Mrs. Chandler's Chocolate Fudge Cake
It's an ultimate chocolate lover's cake! Moist and decadent, but so easy to make. Be sure to drizzle the frosting as soon as it's ready and then walk away. Don't try to spread it.
Equipment
- Bundt pan
Ingredients
Cake
- 1 package Duncan Hines Devils Food Chocolate Cake Mix
- 4 oz instant chocolate pudding mix
- 4 eggs, room temperature
- 8 oz sour cream
- ½ cup cold coffee, use water if you don't have coffee or use instant coffee
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 12 oz mini semi-sweet chocolate chips
- 1 cup chopped pecans, optional
Frosting
- 3 Tbsp butter (not margarine)
- ¾ cup sugar
- 3 Tbsp milk
- 1 tsp vegetable shortening, like Crisco, it makes it shiny
- ½ cup mini semi-sweet chocolate chips
Instructions
Cake
- Heat oven to 350℉.
- In a medium bowl, beat the cake ingredients (except for the chocolate chips) until combined. Stir in the chocolate chips.
- Pour into a Bundt Pan - sprayed with Pam. You should also put about 1 cup of the mix in a mini-bread tin - because then you'll be assured that the cake is done in 50 minutes - otherwise it might get too dry.
- Bake at 350℉ for 50 minutes or until cake tester or toothpick comes out clean. Once you take it out of the oven, let it sit in the bundt pan for a good 20 minutes before removing it.
Frosting
- In a small saucepan, bring the butter, sugar, milk and Crisco to a boil. Boil 1 minute. Then stir in 1/2 cup chocolate chips. Drizzle over the cake. Do not frost the cake if you are going to freeze it.
Notes
Mrs. C said if you're going to freeze it - don't frost it until it's thawed, you'll get a big mess.
All text and images © Staci Mergenthal • Random Sweets
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