What's in a name?

I recently found this next recipe on Pinterest and was eagerly awaiting a moment to give it a try! Thanks to the protesters of Occupy Oakland, that chance arrived today after the office was closed early.

The author calls it "THE BEST chocolate cake" but, if it were me, I would call it "FULL GLASS of milk cake" or "sugar rush chocolate cake". No matter what you call it-- it's DAMN YUMMY!! The perfect balance between moist and sweet.

Here's the catch-- not low-cal nor full of healthy ingredients. (I know, what cake recipe is low-cal or healthy but this one has Crisco in the frosting). Makes me cringe just typing it but it is TOTALLY worth it! This recipe is also REALLY easy to make as it's comprised of cheater ingredients. I'm telling you, give the cake a go and you won't be disappointed!

"The Best Chocolate Cake Ever"

• 1 box devil’s food cake mix
• 1 small pkg 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

Preheat over to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I used two 9-inch round pans). For cooking time, I used the cooking time on the back of the devils food cake box as a guide and usually add 10 minutes to whatever it says. My total baking time was 30 minutes. Use a toothpick to check if it's done and remember that you might hit a chocolate chip so, check a few spots just to be sure.

Buttercream Frosting

• 1 cup shortening (Crisco)
• 4 cups powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla and whipping cream. Blend on low speed until moistened and then beat at high speed until frosting is fluffy.

Source: http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html#ixzz1cbWa6CMC

** I actually doubled the recipe and used almost all of it between the center filling, crumb coat, final coat and pretty pipping. Darren thought the icing was really sweet the 1st night (DUH-- it's mainly powdered sugar) but we both agreed that it tasted event better the following night. I even refrigerated this cake (covered) for 1 week and it never became dry. In fact, D said it got BETTER each night.