The Moistest Chocolate Cake Ever

Cortney & Co

First off, I’m sorry to use the word moist. I know a lot of people can’t stand that word so if that’s you, I’m sorry. 

The truth is, I’m not much of a chocolate cake person (I prefer vanilla), but my husband loves it so every once in a while I like to be nice and make this for him. 

What You Need:
-1 box chocolate cake mix
-1 container of frosting
-1 cup sour cream
-1 4oz box of chocolate instant pudding(3.9 oz to be exact)
-1/2 cup water
-1/2 cup vegetable oil
-4 eggs
-2 round cake pans
What To Do:
1. Preheat the oven to 350F degrees. In a large bowl combine the dry cake mix, dry pudding mix, sour cream, vegetable oil, water, and eggs.
2. Make sure the batter is mixed thoroughly then divide in half.
3. Place each half into a well greased cake pan. This batter will not be as runny as normal cake mix so it’s a little more difficult to spread out evenly.
4. Bake at 350 degrees for 27-30 minutes. Mine took exactly 27 minutes.
5. Let the cakes cool for a few minutes and then transfer them onto a wire rack to finish cooling.
6. Once cooled, frost those bad boys and serve.
Linking up for Delicious Dish Tuesday

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