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Double Choclate Layer Cake

Double chocolate layer cake crammed with goodies. Chocolate chips, pecans, sour cream. Adapted from The Cake Mix Doctor.

Yield: 12 servings

Baking Spray
1
Package (18.25oz) Milk Chocolate
Cake Mix
1
cup semisweet chocolate chips
¾
cup chopped pecans
1
package (3.9 ounces)chocolate
instant pudding
1
cup sour cream
½
cup vegetable oil
¼
cup water
4
large eggs
1
teaspon vanilla
Frosting of YOUR choice

Preheat oven to 350. Prepare 2–8 inch cake pans with baking spray.

Place 2 tablespoons of the cake mix, the chocolate chips and the pecans in one bowl. Stir and set aside.

Place the remaining cake mix, along with the chocolate pudding mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 mminute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down sides as needed. The batter will be thick and well blended. Pour into prepared pans and bake for 30–40 minutes or until toothpick inserted in canter comes out clean.

Cool on wire rack for 15 minutes, then remove gently. Cool completely and frost with your choice of frosting, layer cakes on top of each other.