Triple Chocolate Fudge Cake

Super moist chocolate layer cake that is simple to make and full of fudgy goodness.

Chocolate cake is not a hard sell.

Two layers of fudgy cake, separated by a thin layer of frosting.

And then the entire thing is smeared with chocolate buttercream.

My resident chocoholic was clamoring to lick the bowl when I was done.

And I don’t blame her.

I mean, unless you don’t like chocolate, I don’t need to write three paragraphs of text to tell you how good this was.

Or that you should make it.

It’s not like we’re talking about green beans here.

Chocolate cake.

Chocolate buttercream frosting.

‘Nuff said.

But just in case that’s not enough…

Because this recipe starts with a box mix, you can have it in the oven in less than fifteen minutes.

And honestly, it just saves you the work of having to measure out flour, sugar, and leavening agents.

Swap out some of the usual add-to-your-mix ingredients to make the cake extra moist and fudgy.

Because, well, that’s how chocolate cake should be.

While it’s in the oven, make your frosting.

Homemade, of course.

I haven’t used canned frosting since my early 20s.

A looooong time ago.

And back when I didn’t know better.

Let your cake cool.

Frost.

And dive in.

Just like I said yesterday … all things in moderation.

Triple Chocolate Fudge Cake
Recipe courtesy of Cate O’Malley

Ingredients

One 15.25 oz Betty Crocker Chocolate Fudge cake mix
One 1.4 oz package sugar-free chocolate fudge instant pudding mix
1 cup sour cream
1/2 cup warm water
1/3 cup vegetable oil
4 eggs
1 cup semi-sweet chocolate chips

Directions

Heat oven to 350 degrees. Spray two 8-inch cake pans with non-stick cooking spray. In a large mixing bowl, combine all ingredients except chocolate chips. Mix on medium speed until well combined.

Fold in chocolate chips and distribute the batter evenly into the two pans. Bake for 25-30 minutes or until done (when a toothpick inserted comes out clean).

Chocolate Buttercream Frosting
Beat 1 cup butter (slightly softened) with two cups confectioner’s sugar, 1/2 cup cocoa, and one teaspoon of milk. Blend until thoroughly combined.