The secret's out! There is a story behind this wonderful confection. Many many years ago my mom's younger bother had a friend in high school who's mom made this cake. My mom fell in love with it and had to get her hands on the recipe. However, the cake was a secret family recipe and the lady would not give it up! So one night my uncle's friend sneaked into the kitchen and copied the recipe for my mom! hehe The lady never found out and we have been making this cake ever since! This is one of the best cakes your will EVER eat! I mean who wouldn't want to share this?? I know of many people who will vouch for that! It is so tasty and surprisingly not too sweet or too chocolaty. You will be making it for years to come.
1. Place the cake mix, pudding mix, eggs, butter, vanilla, and water in a large bowl.
2. Mix on med-low speed for 2 minutes.
3. Melt 1 c. semi-sweet choc. chips and pour into batter.
4. Mix until chocolate is combined.
5. Pour batter evenly into 3 parchment-lined round cake pans(8 or 9 in.) I only have 2 round cake pans, so I had to wait to bake the third until the first two were finished. Sprinkle tops with 1/3 c. chop chips and 1/3 c. chopped pecans. I used a little less pecans since Tanner is not a big nut fan.
6. Bake at 350 for 25-35 min. Let cool in cake pans for 10-15 minutes, then invert onto a cooling rack until completely cool. While the cake is cooling, prepare the icing:
7. Beat 1 block cream cheese with 1/2 stick butter and 1 box powdered sugar until smooth.
8. Place first cake layer on cake plate and spread a layer of icing on top. Top with second cake layer and do the same thing. Add top layer but do not frost.
9. Next, ice the sides of the cake. For less mess, slip some parchment paper strips under the edges of the cake before icing.
10. Leave top of cake unfrosted-sounds weird but trust me! Dust top with powdered sugar. And now the BEST part!! Give yourself a nice big slice and enjoy! If you want to kick it up another notch, pop it in the microwave for 10-15 seconds to melt the choc chips a tad. YUM! No need for ice cream-that's how good this cake is! Because of the cream cheese icing, I'm a little more cautious and store in the fridge.
Chocolate Cream Cheese Frosted Cake
1 box plain yellow cake mix (I used Duncan Hines Classic yellow)
1 small box instant vanilla pudding
1 stick melted butter
4 large eggs
1 tsp. vanilla
1 1/2 c. water
2 c. semi-sweet chocolate chips, divided
1 c. chopped pecans
Icing:
1 8 oz. block cream cheese, softened (I used reduced fat)
1/2 stick butter, softened
1 box powdered sugar
In a large bowl, mix cake mix, pudding mix, butter, eggs, vanilla, and water. Beat on med-low speed for 2 minutes. In a microwave safe bowl, melt 1 c. of the chocolate chips. Pour melted chocolate into cake batter, and beat until well combined. Line your cake pans with parchment paper and pour batter evenly into 3 round cake pans(8 or 9 in.). Sprinkle on top of each 1/3 c. chocolate chips and 1/3 c. chopped pecans. Bake at 350 for 25-35 minutes (depends on which cake pan size you used). My 9 in. pans took 26 minutes to bake. Check with a toothpick. Cool in cake pans for 10-15 minutes, then cool completely on a cooling rack. While cake layers are cooling, prepare icing. Mix together cream cheese, butter, and powdered sugar until smooth. Frost in between the layers, but leaving the top unfrosted. Frost the sides of the cake. Dust the top of the cake with powdered sugar.
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