Fudgy Chocolate Birthday Cake

Author: Tammy Peters

Ingredients

• $1$ box devil’s food cake mix
• $1$ cup water
• $\frac{1}{3}$ cup vegetable oil
• $3$ large eggs
• $1$ teaspoon vanilla extract
• $1$ cup sour cream (divided)
• $2$ ($12$ ounces) packages chocolate chips
• $\frac{1}{2}$ cup seedless raspberry jam
• $3$ tablespoons unsalted butter
• $2$ cups powdered sugar

Instructions

• Preheat oven to $350°$.
• Butter $3$ ($8$ inch) nonstick pans with $1\frac{1}{2}$ inch sides.
• Place cake mix, water, oil, eggs, vanilla, and $\frac{1}{4}$ cup sour cream in a large bowl.
• Beat $2$ minutes.
• Stir in $1$ cup chocolate chips.
• Divide batter among pans.
• Bake $25$ minutes.
• Cool cake layers in pans $15$ minutes.
• Turn out and cool completely.
• Bring jam and butter to simmer in a heavy, large saucepan over medium heat.
• Stir often.
• Remove from heat and add remaining $3$ cups chocolate chips and stir until melted.
• Add remaining sour cream and powdered sugar.
• Using mixer, beat frosting until smooth and thick, about $2$ minutes.
• Place $1$ cake layer on platter and frost.
• Top with second layer and frost.
• Top with third layer and place in the refrigerator until frosting sets about $15$ minutes.
• Spread remaining frosting over top and sides of cake.

Quote

Chad’s favorite!