Double Chocolate Fudge Cake

My sweet helper

Where does the time go???

When I first started this blog, my sweet little niece was this small.

Her cake!

And now she’s totally THIS tall.

I can hardly believe it. She’ll be a teenager in the morning and I can’t even wrap my head around how much time has gone by and how quickly she’s grown into a such a smart, beautiful young lady.

My little helper

When I first started baking, she was by my side a bunch.

And she was my inspiration more than she knows. I loved making cakes from her drawings or just watching her excitement when she decorated desserts. I loved that she loved just even cracking the eggs. Something so simple and yet so, so sweet. Oh and these chocolate pudding cup bowls we made? Still one of my favorite memories. Oh, my gosh… We’ve had so much fun over the years!

And this weekend we had a little bit more.

She came over Saturday, which meant we totally needed chocolate cake to celebrate her last couple of days of being 12.

This is a quick and easy cake I used to make when she was little.

Chocolate Cake Batter

It’s full of mini chocolate chips and major yum!

Little Baker

She made the chocolate buttercream frosting, covered the cake and decorated it.

Chocolate Cake

And then we ate it. Like you do. Especially when the cake tells you to.

Seriously, so good!

Chocolate Cake

I love how her sprinkles coordinate with this crazy cute cake plate. Just so happy and fun! And, I already can’t wait for the next time we bake together!

 

Double Chocolate Fudge Cake

Servings: 1 8-inch layer cake

Ingredients

  • 16.25 oz dark chocolate cake mix
  • 3.8 oz package instant chocolate pudding
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 cup miniature semi-sweet chocolate chips

Instructions

  1. Heat oven to 350 degrees. Grease and flour two 8-inch cake pans (2 inches tall)
  2. In a large mixing bowl, combine all ingredients except chocolate chips. Mix on medium speed for two minutes. Increase speed and mix for 3 minutes more.
  3. Stir in chips and spread into pans. Bake for 25-30 minutes or until done (when a toothpick inserted comes out clean).
  4. For the frosting: Beat 1 cup butter and 1 teaspoon vanilla until smooth. Sift together 1 lb confectioner’s sugar and 1/2 cup cocoa. Slowly add sugar to creamed butter blending until completely combined. Add milk a teaspoon at a time until smooth and creamy.
Source: Adapted from Bundt Classics, 2003

 

Hope you enjoy. We sure did!

Double Chocolate Cake