Come-Home-to-Mama Chocolate Cake

Name: Come-Home-to-Mama Chocolate Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1 package devil's food cake mix (regular size); 1 cup sour cream; 1 package (3.9 ounces) instant chocolate fudge pudding mix; 4 large eggs, room temperature; 1/3 cup canola oil; 1/4 cup water; 1/4 cup buttermilk; 2 tablespoons chocolate syrup; 2 teaspoons vanilla extract; FROSTING:; 1 pound semisweet chocolate, chopped; 6 tablespoons Dutch-process cocoa powder; 6 tablespoons boiling water; 1-1/2 cups butter, softened; 1/2 cup confectioners' sugar

TEST KITCHEN APPROVED

31 Reviews

Total Time:Prep: 25 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 18, 2023

You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. —Taste of Home Test Kitchen

Homemade buttermilk

For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Watch How to Make Come-Home-to-Mama Chocolate Cake

TEST KITCHEN APPROVED

Come-Home-to-Mama Chocolate Cake

31 Reviews Add your review

Yield:12 servings

Prep:25 min

Cook:40 min

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Ingredients

1 package devil's food cake mix (regular size)
1 cup sour cream
1 package (3.9 ounces) instant chocolate fudge pudding mix
4 large eggs, room temperature
1/3 cup canola oil
1/4 cup water
1/4 cup buttermilk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
frosting:

1 pound semisweet chocolate, chopped
6 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water
1-1/2 cups butter, softened
1/2 cup confectioners' sugar

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Directions

1
In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. baking pans.

2
Bake at 350° until a toothpick inserted in the center comes out clean, 38-43 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For frosting, in a microwave, melt chocolate; stir until smooth. Let cool to room temperature, 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool.
4
In a large bowl, beat butter and confectioners' sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture.
5
Place one cake layer on a serving plate; spread with 1-1/2 cups frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.