Happy July 4th! I didn't make anything themed for this holiday. It's pretty un-festive of me. I make this chocolate cake for a barbecue. Parties are an excuse for me to make something a little decadent because I don't end up eating the whole thing.
A couple of weeks ago my mother told me about a chocolate cake that my sister-in law made for my nephews birthday party. It was one of the best chocolate cakes she has eaten. She told me that my sister-in law made it from a box mix but added additional ingredients to make it moister and richer.
I'm not sure if this is the exact recipe my sister-in law used, but I'm sure it was pretty similar. I have seen other doctored cake mix recipes that have similar ingredients. Sour cream and instant chocolate pudding seem to be two popular additions. The cake was a very moist and rich. My mom knows what she is taking about.
The frosting and cake recipe came from Allrecipes. The ingredients for the cake are 1 package devil's food cake mix, 1 5.9 ounce package instant chocolate pudding mix, 1 cup sour cream, 1 cup vegetable oil, 4 eggs, 1/2 cup warm water, and 2 cups chocolate chips. The ingredients for the frosting are 1/2 cup softened butter, 1 cup creamy peanut butter, 2 cups confectioners sugar, and 2 to 3 tablespoons milk.
For the cake, I added the cake mix, chocolate pudding, sour cream, and oil into a big bowl.
I added the eggs and warm water.
I stirred the ingredients together until the batter was smooth and lump free.
I added the chocolate chips and stirred.
I poured the batter into a 9 by 13 inch pan lined with parchment paper. The batter is thicker than most cake batters I'm familiar with.
I baked the cake for 45 minutes at 350 degrees. If you bake this in a bundt pan, it will require 50 to 55 minutes.
While the cake cooled, I made the frosting. I beat the butter and peanut butter together until smooth. My butter was a little too hard, and I had to whisk it together for a bit.
I added the powdered sugar to the peanut butter mixture a half a cup at a time. I stirred after each addition.
The frosting was thick after all of the powdered sugar was added. I ended up adding 2 tablespoons of milk to loosen it up to the desired consistency. The frosting was luscious, and I could have eaten it all by itself.
Once the cake is completely cooled, I plopped on all the frosting. I put dollops across the cake to make spreading a little easier.
I smoothed the frosting out with a butter knife. I might have left a little icing in the bowl as a treat to myself.
I chopped up about half a cup of cashews to sprinkle on top. Peanut would have been more appropriate, but I didn't have any on hand. The nuts were a great addition because they provided a welcome crunch.
It was a mouthwatering cake. Chocolate and peanut butter are a perfect combination. The cake was dense and moist. The frosting was creamy and not overly sweet.
The crunch nuts on top were delightful. It was a excellent cake, and I'm sure I'll use the recipe again in the future. It can't be kept out in the sun too long or the icing will get soft.