*The* Chocolate Cake

When we first started dating, I kept hearing about *the* cake from Chris’s family, a chocolate cake of legendary deliciousness. While testing out dark chocolate cakes for a bridal shower, I made this recipe for a potluck. Multiple members of his family told me they loved *the* cake. I compared notes with my mother-in-law, and sure enough, I had stumbled upon the recipe for *the* cake.

It’s worthy of this status.

Original recipe via Whipperberry

Chocolate Cake

1 Chocolate Cake Mix (preferably Butter Recipe Fudge)

1 cup Mini Chocolate Chips

1 cup Sour Cream

1 Pkg. of Chocolate Pudding (3.5 oz. box)

Prepare cake as directed on box, and add sour cream, pudding and chocolate chips.  Pour into 2 9-inch round baking pans.  Bake as directed on box (you might need to add a minute or two to the baking time because of the added ingredients).  Place on a wire rack to cool.

Equally Impressive Dark Chocolate Frosting

1 cup butter at room temperature

3 oz. Ghirardelli 100% cocoa chocolate bar

4-5 cups powered sugar

milk

Chop the chocolate, then place in double boiler until melted.  Cream together butter, chocolate, and 4 cups of powered sugar. Add milk as needed for desired consistency.  Combine until creamy; continue to add powered sugar and milk until it is the consistency and taste that you want.  Place one layer of cake on cake stand and frost the top, then add the second layer and frost the rest of the cake.

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