Chocolate Fudge Cookies and Cream Cake
from Our Best Bites
Cake:
Butter and flour/cocoa powder for flouring pans
1 box Devil’s Food Cake Mix (I prefer Duncan Hines)
1 small box instant chocolate pudding
4 eggs
1 cup sour cream
1 cup oil
1/2 cup milk
1 tablespoon vanilla
2 cups (1 bag) mini chocolate chips
Butter 2 8×8 or 9×9 pans and sprinkle with a 1:2 mixture of flour and cocoa powder to coat all surfaces. Tap out any extra and set pans aside.
Combine cake mix and dry pudding powder (ignore instructions and additional ingredients on pudding box) in a large mixing bowl. In a separate bowl, lightly whisk the eggs, and add sour cream, stirring until smooth. Add oil and milk, while whisking, to combine everything. Add vanilla. Add wet ingredients to the dry cake mix ingredients in bowl and mix on low, scraping down sides, until everything is combined. Increase mixer speed to medium/medium-high and beat for 1-2 minutes, until smooth and silky. Add chocolate chips and mix just until combined.
Divide cake batter evenly between pans and tap on counter to remove any air bubbles. Baking time will depend on pans used. My 8×8 pans generally take about 35-45 minutes. Remove cake from oven when a skewer poked in the middle comes out without wet batter, but just with moist crumbs instead. Let cool until luke warm to the touch and then carefully invert them out of the pans.
*Tip- To make it easier to remove the cake from the pan, I always trace the bottom of the pans on waxed paper, cut it out, and place it in the bottom before adding the cake batter. I also make the cake the day before (or sooner), wrap with plastic wrap, then freeze until ready to frost.
Frosting:
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared. It’s going to look like a goopy mess and kind of lumpy and separated.
But you just wait. It’s gonna blow your mind in a few minutes. Beat on med-high until it comes together and becomes light and fluffy. It can take anywhere from 5-10 minutes.
It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together. Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer.
Frosting:
* This is quadruple the normal recipe- the perfect amount for this cake
3/4 cup flour
2 cups milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
2 cups real butter (I prefer salted, but you can use also unsalted and add salt to taste)
2 cups sugar (that’s granulated sugar, not powdered sugar)
4 teaspoons vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth.
Keep cooking mixture until it resembles thick pudding, almost a paste-like consistency.
Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. When it is chilled, you can move on to the following step.
2 cups milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
2 cups real butter (I prefer salted, but you can use also unsalted and add salt to taste)
2 cups sugar (that’s granulated sugar, not powdered sugar)
4 teaspoons vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth.
Keep cooking mixture until it resembles thick pudding, almost a paste-like consistency.
Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. When it is chilled, you can move on to the following step.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared. It’s going to look like a goopy mess and kind of lumpy and separated.
But you just wait. It’s gonna blow your mind in a few minutes. Beat on med-high until it comes together and becomes light and fluffy. It can take anywhere from 5-10 minutes.
It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together. Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer.
Chop up Oreos into small bits and gently stir into frosting with a rubber spatula. Stir just until combined to avoid turning the frosting gray. Generously frost cake. If desired, use extra frosting to make swirls. Top with Oreos and enjoy!
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