Fat Friday: The Best Chocolate Cake (and frosting) to grace the earth!

I had my doubts, thinking this couldn't possible be the best chocolate cake in the world. Really, it is a doctored up cake mix, but oh yes, it sure is! Moist, chocolatey, soft, chocolatey, chocolate syrup in the frosting. Did I mention it is chocolatey?! It might just be our new birthday cake choice for the chocolate lovers in our family.

I made this for a friend's birthday and it was greatly appreciated. I also made the other people at the birthday take home thirds, yes, thirds! of the cake to stop my husband and I from going into a diabetic coma. I didn't even share with my kids our remaining two pieces. I don't usually have issues with sharing food. That is how good this thing is!

And I must say, this is the first layer cake I have ever made (I have attempted many) that wasn't dry and didn't fall apart when I frosted it. Boo yeah!

I got the recipe from Chef in Training, which is a super great food website. Actually, it is a repost from Kevin and Amanda, which is also a great food website!

THE BEST CHOCOLATE CAKE RECIPE EVER!

cake recipe from: Kevin and Amanda

• 1 box Devil's Food cake mix
• 1 small pkg Jello instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup milk
• 1 tsp vanilla
• 2 cups mini chocolate chips

Preheat oven to 350 F.

In large bowl, mix together everything except for chocolate chips. The batter will be thick.

Stir in chocolate chips.

Pour batter into two 9-inch cake pans. (You could use whatever cake pan you choose. Just follow cooking time and temperature on the back of the Devil's Food box and add about 10 additional minutes to whatever the original cooking time requires.) Make sure to do the toothpick test to check if it is done or not. It usually takes about 45 minutes for two 9-inch cake pans.

After cake is baked, let cool completely. I usually plop the two cakes onto a wire rack and stick them in the freezer. It is so much easier to cut them when they are a little frozen and they don't crumble as much. Once cakes have cooled completely (or are slightly frozen if doing my method) cut in half width wise so you have 4 equal circles.

While cake is cooling prepare the frosting.

BEST CHOCOLATE FROSTING

• 2/3 cup milk
• 2 tsp vanilla
• 1/2 cup chocolate syrup
• 2 Tbsp boiling water
• 8 cups powdered sugar
• 1 cup cocoa
• 1 cup butter

Mix milk, vanilla, chocolate syrup together

In a large separate bowl, beat softened butter, powdered sugar, and cocoa together.

Slowly add in wet ingredients until you reach desired consistency.

Beat an additional 5 minutes to get a fluffy consistency.

My motherhood reading for the day is called Discovering Me in Motherhood

A woman who found out that she could have talents and things she liked to do, even as a mom.

Thanks to the greater vision of a loving Heavenly Father, I have come to realize that while my family requires time and sacrifice, the Lord’s plan for me has many facets and includes serving others, developing talents, making new friends, and finding balance in my life. All these things bring me joy, and my children now have a happier mother.