There’s nothing I love more than a good chocolate cake. It’s what I would prefer to eat every day. Like the fat kid in Matilda.
I think people would call this recipe a “baking hack” like the Ikea furniture hacks of boxed cakes. In 8th grade I discovered this recipe. The actual source is long since gone and it has served me very well ever since then.
Best Ever Chocolate Cake
1 box of devil’s food cake mix
1 cup of sour cream (about 300 ml)
1 package of instant chocolate pudding
1/2 cup of milk (120 g)
1/2 vegetable oil (100 g)
1 cup of semisweet or dark chocolate chips (152 g)
1 teaspoon vanilla
Preheat your oven to 350 F (175 C). Line your cupcake tray.
Beat your eggs together in a separate bowl. In a very large mixing bowl combine all your ingredients but the eggs and chocolate chips. Then stir in the eggs. Beat your batter until it is smooth and then stir in your chocolate chips.
Bake for about 20 minutes. You should be able to make 18-20 cupcakes with this batter.
Whilst your cupcakes are cooling make your frosting. Combine butter, cream cheese, confectioners’ sugar and vanilla. Beat it until the mixture is very smooth and creamy. Once your cupcakes have cooled completely, frost them!
Enjoy! I also really like using this batter to make Bundt cakes. They stay moist for ages (Sidenote: I HATE the word moist)
*This post was happily shared with The Mandatory Mooch