 | | Directions | CAKE:
- Grease the bottom and sides of the cake pans. Preheat oven to 350 degrees F.
- Add all the ingredients, except for the chocolate chips, in a large mixing bowl. Beat just until the mixture is well mixed and batter is smooth.
- Stir in chocolate chips. Mix thoroughly.
- Pour batter into the prepared cake pans. Bake as indicated on the cake mix package, adding 5 to 10 minutes to the time (approximately 40 minutes total). Watch the cake carefully for doneness. Check doneness by poking with a toothpick in the center of the cake. Toothpick should come out clean.
- When the cake is done, remove it from the oven and allow to cool for 10 minutes. Then remove from the pans and place on a cooling rack to cool completely.
- Be sure the cake is cooled before frosting.
FROSTING:
- Beat Crisco with an electric mixer until fluffy.
- Add the sugar and beat until well blended.
- Add the remaining ingredients and beat on medium to high speed until fluffy.
- Place the first layer of the cooled cake on a cake plate and spread with a layer of frosting.
- Add the second layer and use the remaining frosting to cover the top and sides of the cake. Spread evenly.
- If desired add a decorative pattern to the frosting.
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Prep Time: 45 minutes
Cook Time: 40 minutes
Container: Two 8-inch or 9-inch round cake pans
Servings: 12
|  | | Ingredients | | - | | CAKE: |
| - | | 1 package devil's food cake mix |
| - | | 1 package instant chocolate pudding |
| - | | 1 cup vegetable oil |
| - | | 1 cup sour cream |
| - | | 1/2 cup milk |
| - | | 4 eggs |
| - | | 1 teaspoon vanilla |
| - | | 2 cups mini chocolate chips |
| - | | FROSTING: |
| - | | 1 cup shortening |
| - | | 4 cups powdered sugar |
| - | | 1 teaspoon vanilla |
| - | | 1/4 teaspoon salt |
| - | | 1/3 cup heavy whipping cream |
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