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Come-Home-to-Mama Chocolate Cake

You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest.

12 ServingsPrep: 25 min. Bake: 40 min. + cooling

Ingredients

1 package devil's food cake mix (regular size)
1 cup (8 ounces) sour cream
1 package (3.9 ounces) instant chocolate fudge pudding mix
4 eggs
1/3 cup canola oil
1/4 cup water
1/4 cup buttermilk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
FROSTING:
1 pound semisweet chocolate, chopped
6 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water
1-1/2 cups butter, softened
1/2 cup confectioners' sugar

Directions

In a large bowl, combine the first nine ingredients; beat on low
speed for 30 seconds. Beat on medium for 2 minutes. Pour into two
greased and floured 8-in. baking pans.
Bake at 350° for 38-43 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.

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Come-Home-to-Mama Chocolate Cake (continued)

Directions (continued)

For frosting, in a microwave, melt chocolate; stir until smooth. Let
cool to room temperature, about 20-30 minutes. Meanwhile, dissolve
cocoa in boiling water; cool.
In a large bowl, beat butter and confectioners' sugar until fluffy.
Add melted chocolate; beat on low speed until combined, scraping
sides of the bowl as needed. Beat in cocoa mixture.
Place one cake layer on a serving plate; spread with 1-1/2 cups
frosting. Top with remaining cake layer. Spread remaining frosting
over top and sides of cake. Yield: 12 servings.

Nutrition Facts: 1 slice equals 754 calories, 49 g fat (25 g saturated fat), 144 mg cholesterol, 655 mg sodium, 75 g carbohydrate, 6 g fiber, 9 g protein.