PREPARATION


Preheat oven to 350F.


In the bowl of a stand mixer *a hand mixer will work just as well* combine cake mix, pudding, sour cream, eggs, vegetable oil and water. Mix on low for 30 seconds until combined. Then mix on medium until smooth for an additional minute.


Stir in chocolate chips and mix gently to combine.


Pour cake into lightly greased cake pan. *You don’t want to grease too far up the sides on your cake pan or the batter will not be able to rise up as it can’t stick to the edges. A light spray of the bottom of a bundt pan is all we did!


Bake for 60 minutes.


Allow cake to cool in pan for 10-15 minutes, the cake will continue to cook for this time so it’s important not to leave in the oven too long for this, or any cake.


Place on serving dish and allow to cool completely prior to icing.



 

For the Frosting:

Beat butter in the bowl of a stand mixer until pale and fluffy, 3-5 minutes.


Sift in cocoa powder and icing sugar, mix to combine.


Add vanilla and cream. Beat on medium speed 3-5 minutes to fully combine and allow to get fluffy. The colour will lighten as you beat. You cannot over beat the icing.


If you icing is too thick, you can add additional cream, 1 teaspoon at a time. Too thin? Add icing sugar, 1 tablespoon at a time.


Ice your cake, slice, serve and enjoy!