Darn Good Chocolate Cake

First of all...This recipe is NOT from The Girl Who Ate Everything...it's from my good friend, Julie. It's absolutely AMAZING!!

BEST CHOCOLATE CAKE EVER!!!!

We make it for birthdays, Sammi made it for the Elders in her Zone,  make it for the heck of it and ESPECIALLY when you need a HUGE chocolate fix! I wish I had a picture but we've eaten it too quickly. Next time I make it, I promise a picture. 

DARN GOOD CHOCOLATE CAKE 

from Julie Sargent

1 box devils food cake mix

1 small package instant chocolate pudding mix

1 cup sour cream

1/2 cup oil

4 eggs beaten

½ cup water

1 tsp vanilla

1 ½ cups chocolate chips

Preheat oven to 350, mix cake mix, pudding mix, eggs, sour cream, warm water and oil in large mixing bowl.  Blend on low for 1 minute, scrape bowl and blend on medium for 2 more minutes.  Fold in chocolate chips.  Pour batter into greased and floured bundt pan.  Bake 45-55 min until cake springs back when lightly touched.  Place on rack to cool for 20 minutes.

Frost with favorite chocolate frosting or use this one:

Melt 5 TBSP butter with 1 cup sugar and 1/3 cup milk.  Boil for 1 minute.  Take off heat and stir in 1 cup semi sweet (we prefer Milk) chocolate chips.  Drizzle on cake.

Now is where The Girl Who Ate Everything comes in. I found the most intriguing frosting recipe on her website. I just had to try it and even though it's not chocolate, Bob and I thought it was AMAZING on Darn Good Chocolate Cake! (The pictures are from Christy's blog because, again, I don't think of taking pictures when I cook.) 

THAT'S THE BEST FROSTING I'VE EVER HAD

from The Girl Who Ate Everything

5 Tablespoons flour

1 cup milk
1 teaspoon vanilla
1 cup butter (2 sticks)
1 cup granulated white sugar (not powdered sugar)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It took me around 5 minutes. Be careful not to burn it. Remove from heat and let it cool to room temperature. You can place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools if you are in a hurry. Stir in vanilla. This mixture must be completely cooled in order for the frosting to work.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Make sure you scrape down the sides every so often so that it all gets incorporated and whipped. If it's not looking like whipped cream, keep on whipping. This frosting is great for piping. Best served the same day.