Ingredients
- CAKE:
- 1 box Devil's Food Cake Mix
- 1 small package Jello Instant Chocolate Pudding Mix
- 1 cup Sour Cream
- 1 cup Vegetable Oil
- 4 Eggs, Beaten
- 1/2 cup Milk
- 1 tsp. Vanilla
- 2 cups Mini Chocolate Chips
- BEST CHOCOLATE FROSTING:
- 1/3 cup Milk
- 1 tsp. Vanilla
- 1/4 cup Chocolate Syrup
- 2 tsp. Instant Coffee
- 1 tbsp. Boiling Water
- 4 cups Powdered Sugar
- 1/2 cup Cocoa
- 1/2 cup Butter
- Skor Candy Bars / Additional Chocolate Chips for Decoration
Preparation
Step 1
CAKE:
1. Preheat oven to 350 F.
2. In large bowl, mix together everything except for chocolate chips. (The batter will be thick.)
3. Stir in chocolate chips.
4. Pour batter into two 9-inch cake pans. (You could use whatever cake pan you choose. Just follow cooking time and temperature on the back of the Devil’s Food box and add about 10 additional minutes to whatever the original cooking time requires.) Make sure to do the toothpick test to check if it is done or not. It usually takes about 45 minutes for two 9-inch cake pans.
5. After cake is baked, let cool completely. It is much easier to cut them when they are a little frozen and they don’t crumble as much, so consider placing them in the freezer to cool and freeze partially. Once cakes have cooled completely ,cut in half width wise so you have 4 equal circles.
FROSTING:
(While cake is cooling prepare the frosting.)
1. Dissolve Instant Coffee in boiling water.
2. Mix milk, vanilla, chocolate syrup, and dissolved Coffee together
3. In a large separate bowl, beat softened butter, powdered sugar, and cocoa together.
4. Slowly add in wet ingredients until you reach desired consistency.
5. Beat an additional 5 minutes to get a fluffy consistency.
6. Press some crushed Skor Candy Bars onto the sides of the cake. Drizzle the top with melted chocolate chips for an added look of beauty!