Chocolate Pudding Fudge Cake

This creation evolved from both my husband and I wanting some good chocolate cake out of the blue. After trying a recipe we didn't really care for, we ended up combining things we liked from a couple different recipes together and adding and minus-ing a few little ingredients a long the way. We also made chocolate frosting to top it off but it's really good even without it. Enjoy!

2 cups flour

2 1/4 cups sugar

3/4 cup cocoa

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 (3.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup milk

1/2 cup vegetable oil

1/2 cup water

4 eggs

1 1/2 teaspoons vanilla

2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan or baking pan of your choice. (I made a 13x9 inch cake and cupcakes from this same batch, so it turns out a little larger than one 13x9 inch cake.

2. In a large bowl, combine all dry ingredients and mix until well blended. Add the sour cream, milk, oil, water, eggs and vanilla. Beat on medium-high speed for 4 minutes. Mix in the chocolate chips until evenly incorporated.

3. Pour batter into prepared pan. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan, or if using a Bundt pan, cook 10 minutes then turn onto a wire rack and cool completely.

Chocolate Frosting

1/2 cup butter

2/3 cup cocoa

4 1/2 cups powdered sugar

1/3-1/2 cup half and half

1 teaspoon vanilla extract

pinch of salt

In a large saucepan, melt together the butter and cocoa. Stir until smooth. Using a mixer, alternately beat in powdered sugar and milk until frosting is smooth and creamy. Stir in vanilla and salt.

Tirza Hellyar