Chocolate Chocolate (Chocolate) Cake

B and I had my coworkers and their husbands over for dinner at our home about three weekends ago.  I really enjoyed planning and preparing the meal.  And I actually cooked a couple of recipes from Mamas' posts on this blog like Cranberry-Dijon Pork, which I had not tried and it was to die for!  For this particular dinner, I was especially looking forward to making dessert.  We all love chocolate at the office so I knew dessert must consist of just that.  I automatically retrieved Aunt "Skeeter's" cookbook from the shelf in search of the perfect chocolate dessert recipe.  I was not surprised when I quickly found a match--"Chocolate Chocolate Cake".  Oh my! After a phone call to Aunt Skeeter for reassurance and a short trip to Publix, I was ready to make this chocoholic's dream.  And, as if two chocolate components weren't enough, I topped this decadent cake off with a third chocolate--white chocolate morsels.  It was heavenly, every bit of it.  Since then I have made this cake again and for the third chocolate topping I used mini semi-sweet morsels.

For the holidays, I plan on substituting the semi-sweet morsels for the dark chocolate and mint ones.  And maybe if I'm feeling frisky, I'll shave some Andes mints over the icing. We'll see...

Chocolate Chocolate Cake
Marcelle Shelnutt, Niceville, FL

• 1 pkg. Devil's food cake mix (I used Duncan Hines)
• 1 small pkg instant chocolate pudding
• 6 oz. of package semi-sweet chocolate chips (about 1/2 of bag)
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1 - 8 oz container sour cream

Preheat oven to 350 degrees.  Combine all ingredients except chocolate chips.  Mix on LOW with electric mixer until blended then beat on HIGH for 5 minutes.  Stir in chocolate chips and pour into greased tube pan and bake for 50 to 60 minutes or until cake pulls away from the sides of the pan (my oven cooks fast so it takes approximately 50 minutes).  Aunt "Skeeter" says please do not overcook this cake! Allow to cool completely on wire rack.  Make frosting--recipe following.

Frosting:

• 6 oz semi-sweet chocolate chips (about 1/2 of bag)
• 1/2 cup sour cream
• 1 tsp vanilla
• 1/2 cup powdered sugar

Melt chips in microwave, cooking in 30 second intervals then stirring until melted, and cool.  Stir in sour cream and vanilla.  Add sugar and stir until combined.  Pour over cooled cake. 
*To make triple chocolate cake, sprinkle your favorite morsels over frosting.

Enjoy!

Marie