This is the best chocolate cake on planet Earth. So good it will have him proposing. After one date. I guarantee it.**
**Okay, my lawyers have informed me that I can’t guarantee it. But it is that good that he should propose if he knows what’s good for him. It’s also so easy it should be criminal. And takes less than 10 minutes prep time.
The secret is the sour cream. It makes for the moistest chocolate cake ever. What’s even better (or more dangerous) is that this cake seems to get better by the day. Day 3 cake is even better than Day 1 cake. I don’t know why, but it’s a fact I’m not going to fight.
If you want to treat someone you love to something special and homemade this Valentine’s Day, this is it. You could even cut the cake into thin slices and then place into decorative boxes lined with parchment paper and gift to several friends at once. Or make your lover the whole shebang. Your call. All I know is I’m about to go make my second cake this week right now.
Here’s the recipe:
Marry Me Chocolate Cake
18.25 oz. package devil’s food cake mix (I use Duncan Hines)
3.9 oz. package instant chocolate pudding mix
2 Cups sour cream
1 Cup melted butter, allow to cool
1 tsp vanilla extract
2 Cups semisweet chocolate chips (I use Ghirardelli)
Powdered sugar, optional
1. Preheat oven to 350 degrees. Coat a 10-inch Bundt pan with Pam or nonstick cooking spray.
2. In a large mixing bowl, combine cake mix and pudding mix. Make a well in the center and pour in the sour cream, eggs, vanilla extract and melted butter (tip: make sure butter isn’t hot as you don’t want scrambled eggs). Beat on low speed until blended, scrape bowl, and then beat for 4 minutes on medium speed. Pour and hand-mix in the chocolate chips.
3. Pour batter into greased Bundt pan and bake for 50-55 minutes. Let cool in pan for 10 minutes and then turn onto a plate and cool completely. Garnish with strawberries and sprinkle with powdered sugar, if desired.
[Original recipe from Susan Feiler on All Recipes; Photos by Kelly Golightly]