1 box devil’s food cake mix
1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp pure vanilla extract
2 cups mini semisweet chocolate chips
All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl is good, but one of those 8 cup mixing bowls is too small! — then mix well with a beater. The batter will be thick!
Then take your 2 cups of chocolate chips–and stir them in.
Now, pour your batter into your cake pan of choice. Okay, it doesn’t really pour. It’s very thick. “Scoop” your batter into your cake pan of choice.
like to bake my cakes in two, 9-inch pie pans or do cupcakes. But you could really use this batter to make any kind of cake- sheet cake, cupcakes, bundt cake, etc. It tells you the cooking times for specific cakes on the back of the cake mix box. I use that as a guide. Sometimes I need to add about 5-10 mins to whatever they say. Make sure to do the toothpick check, but remember, you may get some of the chocolate from the melted chips on your toothpick so don’t let that fool you. ;) you want your toothpick to come out clean and you cake is done. DONT over bake!
let your cake cool.
Brown Sugar Frosting
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped scor bar optional
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil and boil for at least 1 minute and stir consistently , and then transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream in small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped scor bar, if desired.