Triple Chocolate Cake with Homemade Chocolate Butter Cream Frosting
This triple chocolate cake with homemade chocolate butter cream frosting is the cure for any chocolate craving. With cake mix, pudding, and chocolate chips, it's the perfect cake to make for any special occasion.
Equipment
- bundt pan
Ingredients
For the cake
- 1 Devil's food cake mix
- 1 small box chocolate pudding I used chocolate fudge.
- 1 cup sour cream
- 1 cup vegetable oil Don't use olive oil! It will make your cake taste weird. Trust me on this.
- 4 eggs beaten in a small bowl
- ½ cup warm water
- 2 cups chocolate chips
- 1 cup chopped pecans optional
For the homemade chocolate butter cream
- ½ cups butter softened (use butter and only butter - don't try to substitute something here, not even margarine)
- 2¾ cups powdered sugar
- ⅓ cups cocoa powder
- ¾ teaspoon vanilla bean paste
- ½ cups milk more or less as needed
Instructions
For the cake
- Preheat the oven to 350ºF.
- Whisk the cake mix and pudding together in a large bowl. Add sour cream, vegetable oil, eggs, and water. Mix well. It will be very stiff, like brownie batter. Stir in the chocolate chips and pecans to distribute throughout the batter.
- Pour the batter into a well-greased bundt pan. (I used butter-flavored cooking spray to make my pan well-greased. It's the easy way.)
- Bake at 350 for 50-60 minutes.
- Cool the cake for a half hour or so in the pan, then invert onto a platter or pretty plate.
For the frosting
- Cream the butter. Slowly add the powdered sugar, cocoa, and vanilla. Add milk until the frosting is thin enough to spread easily. You may add more or less than ½ cup.
- Taste the frosting, and add more powdered sugar if needed.
Notes
While the cake was cooling, I washed my stand mixer's bowl and whisk attachment. I needed them for the frosting. As above, you could do this by hand or with a hand mixer, but it will not be fun.
This is the right amount of frosting for a bundt cake. If you decide to make your cake in another kind of pan, you may need to double the frosting.
Or, if you want to eat this frosting on crackers for a bedtime snack, you will need to double the recipe. I didn't do that; Joe did. Okay, I ate some, too. The crackers were Ritz, and the salty-sweet combination was magnificent.
Nutrition
Calories: 965kcal | Carbohydrates: 101g | Protein: 8g | Fat: 63g | Saturated Fat: 21g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 605mg | Potassium: 431mg | Fiber: 3g | Sugar: 78g | Vitamin A: 549IU | Vitamin C: 0.3mg | Calcium: 154mg | Iron: 3mg
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