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Double Chocolate Fudge Cake

My sweet helper [1]

Where does the time go???

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

Her cake! [2]

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 [3]

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 [4] from her drawings [5] 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 [6] 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 [7]

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

Little Baker [8]

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

Chocolate Cake [9]

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

Seriously, so good!

Chocolate Cake [10]

I love how her sprinkles coordinate with this crazy cute cake plate [11]. 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


  • 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


  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 [13]