Recipe: Darn Good Chocolate Cake with Chocolate Pan Frosting

DARN GOOD CHOCOLATE CAKE

"A dark, moist chocolate-packed classic. Although Byrn doesn't call for frosting, the glossy Chocolate Pan Frosting is worth adding."

1 (18.25 ounce) package plain devil's food cake mix
1 (3.9 ounce) package chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil (such as canola, corn, safflower or soybean)
1 1/2 cups (about 9 ounces) semisweet chocolate chips
Chocolate Pan Frosting (recipe follows)

Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Lightly coat a 12-cup Bundt pan with vegetable spray oil and coat with flour, shaking out any excess.

In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, warm water and oil. With an electric mixer on low speed, beat the mixture for 1 minute. Stop the machine and scrape the sides of the bowl with a rubber spatula. Increase the speed to medium and beat until the batter is thick and well combined, 2 to 3 minutes. Gently fold in the chocolate chips, making sure they are distributed throughout the batter. Scrape the batter into the prepared pan, smoothing the top with the rubber spatula.

Bake the cake in the preheated oven for 45 to 50 minutes, until it just starts to pull away from the sides of the pan and springs back when lightly pressed. Transfer the pan to a wire rack to cool for 20 minutes. Carefully run a long, sharp knife around the edge of the cake pan. Carefully invert the cake onto a rack to cool completely, about 20 minutes.

TO FROST:
Invert the cake onto a platter and spread the warm frosting over the cooled cake with clean, smooth strokes. Set aside until the frosting is set, about 20 minutes. Slice and serve.

CHOCOLATE PAN FROSTING
Makes about 4 cups

"Cooked chocolate frostings are terrific, but time-consuming. In this one, you bring a cocoa mixture just to a boil, then stir in the sugar. Spread it quickly while it's still warm and it covers the cake with a thick, glossy, irresistible cloak of chocolate. (P.S. Don't scrimp or make substitutions for any of the ingredients or you won't have the same rich flavor.)"

8 tablespoons (1 stick) butter
4 tablespoons unsweetened cocoa powder
1/3 cup whole milk
4 cups confectioners' sugar, sifted

In a medium saucepan over low heat, melt the butter. Add the cocoa powder and milk and cook, stirring constantly, until the mixture comes to a boil. Immediately remove the pan from the heat. Add the confectioners' sugar and stir until the frosting is thick and smooth. Use immediately while the frosting is warm or it will harden. To reheat, return the pan to low heat and stir until the frosting softens.

Servings: 16
Source: The Cake Mix Doctor by Anne Byrn