Decadent Frosted Chocolate Cake

Decadent Frosted Chocolate Cake


(2 votes) 5 2

This decadent cake is going to be the star of your Thanksgiving dinner with it's moist cake layers and fudgy layers of icing. Top it with sprinkles, chocolate chips, or powdered sugar.

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Time needed

30 min cooking

Serving Size / Yield

1 cake


  • Cake:
  • 1 box Devil's food cake mix
  • 1 (4 oz.) box instant chocolate pudding mix
  • 1 C. sour cream
  • 1/2 C. water
  • 1/2 C. vegetable oil
  • 4 eggs
  • Frosting:
  • 12(1 oz.) semi-sweet baking chocolate squares
  • 1 C. heavy cream
  • 2 C. butter, cut into chunks
  • 5 C. powdered sugar

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Preheat the oven to 350 degrees. Grease and flour two 9-in. round cake pans and set aside. Combine the cake mix, pudding mix, sour cream, water, oil, and eggs in a large bowl. Mix on low speed for 1 minute and then on a medium speed for 2 minutes. Divide the batter between the two prepared pans evenly. Bake for 22 to 24 minutes. Cool for 20 minutes on a wire rack. Remove the cakes from the pans and cool for another 20 minutes.

To make the frosting heat the chocolate, cream, and butter in a saucepan over medium low heat, stirring constantly. Turn the heat to low after the chocolate has melted completely. Continue to cook for another 5 to 6 minutes, stirring continuously. Make sure that it doesn't boil. Remove from the heat and stir in the powdered sugar. Beat until smooth. Put the saucepan in a large bowl filled with ice and beat the frosting for another 5 minutes, or until the frosting is smooth, thick, and fudgy.

To assemble, put one cake layer on a plate dusted with powdered sugar. Frost the top and place the second layer of cake on top. Frost the tops and sides of the cake.

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