Simply Delicious: Fabulous Chocolate Cake and Mini-how to Frost a cake

This recipe was called "The Best Chocolate Cake Ever"... It was very delicious and it was definitely one of the best.... but I'm not convinced it was the absolute best... but its worth making when you're having company over (otherwise, you'll end up eating it all yourself!)

Cake:
1 box devils food cake
1 package dry Jello chocolate pudding mix
1 cup sour cream
1 cup oil
4 eggs, beaten
1/2 cup milk
1 tsp pure vanilla extract
2 cups mini semi-sweet chocolate chips

Mix all ingredients together except for chocolate chips until well mixed. Add in chocolate chips and stir. It is a THICK mixture. Just pour between 2 9-inch cake pans and bake. Okay, actually, this doesn't really pour.

Scoop and spread this mixture...Follow the directions for baking on the back of the cake box. My cakes took about 5-10 minutes longer than the box said it would for 9-inch cakes. Use the toothpick test. Don't over bake this or it won't be moist and its so yummy because it SO moist! Remove immediately from pans and let cool on wire racks.

Then... wrap in plastic wrap and freeze them.

Yes. Freeze them. It makes it so much easier to frost when they are frozen! While those are freezing, you can make your frosting. Or you can let them sit in the freezer overnight until you are ready to frost it in the morning.... which might be what I did.

Buttercream Frosting:

Okay, I have to admit something here. I didn't love the recipe that was shared with this chocolate cake. I felt like using the shortening just made it too waxy tasting, so I added butter. I'm all about using BUTTER in frosting! I also doubled this recipe to have enough to cover my cake easily.1/2 cup shortening
1/2 cup butter
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened.

Beat at high speed until frosting is fluffy and you have your almost 3-year-old begging to dip his finger in to the frosting to test it!

First and foremost, when you take your cake layers out of the freezer, use your serrated knife to cut off the rounded uneven parts. Try to make your cake as symmetrical and flat on top as possible. Trust me... Its easier to frost and makes for a much more visually appealing cake!

So, start with a dollop of frosting on the bottom of your cake dish. This really holds your first layer in place while you frost. Just a little glue!

Then press your first layer of cake down onto that dollop of frosting. Then spread frosting all over the top of your first layer and press the 2nd layer down onto that.

Next, add a whole bum-load of frosting onto the top of the cake.

I use my offset spatula like this for frosting:

Use your spatula to bring a little of the frosting over the edge all around the cake and frost the sides. You can dip your spatula in warm water to try to get that all-over smooth look.