Southern Decadent Chocolate Cake
When I think of Mardi Gras (or Fat Tuesday in English), I think of New Orleans and some of the traditional foods that are served there during the biggest party of the year. It’s a wonderful city, and there's no other place quite like it. Celebrating Fat Tuesday means everything gets kicked up a notch and although this year won't have the spectacular parades we've come to love, the spirit of Mardis Gras lives on in that indomitable city.
Many people give up chocolate or dessert for Lent (the 40 days before the Easter holiday), which is why Fat Tuesday is a time for celebrating and eating whatever you want. Indulging before Lent makes me think of something decadent, like chocolate cake!
This chocolate cake is a great way to celebrate Fat Tuesday and your sweet tooth - making this recipe seems too easy to be true! It starts with a cake mix and with the addition of a few more ingredients, it’s all mixed and baked in one 9"x13" pan. Couldn’t be easier and the chocolate frosting just adds another layer of decadence.
Once you have tried this, let me know how much you enjoy it. I believe you will be making this again and again! Laissez les bon temps rouler!
Southern Decadent Chocolate Cake
Yield:
approximately 12 servings
Prep Time:
10 minutes
Cook Time:
35-40 minutes
Total Time:
45-50 minutes
Brownie Ingredients:
1 box Devil’s food cake max (15oz)
1 box chocolate instant pudding (4 serving size)
¼ cooking oil
1¼ cups water
2 eggs
1 cup chocolate chips
Cake Directions:
Pour the ¼ cup of oil into the 9”x13” baking pan. Tilt to coat the sides and bottom of the pan. Place the remaining ingredients into the pan. Stir with a fork until blended; about 2 minutes. Scrape down the sides and spread batter evenly in the pan.
Bake at 350°F for 35-40 minutes until a toothpick inserted in the center of the cake comes out clean.
Cool the cake completely before frosting.
Frosting Ingredients:
3 ounces cream cheese (room temperature)
3 tablespoons cocoa powder
2 cups confectioner’s sugar (sifted)
2 tablespoons milk
Frosting Directions:
Stir butter and cocoa together. Add powdered sugar alternatively with milk. Use an electric mixer to make this frosting fluffy, creamy and spreadable. Add vanilla extract and mix again. If it’s still not thin enough to spread easily, add a small of amount of milk, one teaspoon at a time, until it’s the consistency of a thick pudding.
Tips and Tricks:
I usually add the chocolate chips last and place them on the top of the batter after all of the other ingredients are mixed. This seems to make them easier to mix in. Then continue with the other directions.
Tools:
I’ve provided links to some tools that I think may help you with this recipe.
