I mixed two different recipes to make this cake and adjusted the oil. Most of the recipes just have powdered sugar on the top of the cake when it is complete but I found one recipe for the frosting and used a different recipe for the cake and it was a HUGE hit for our family. Even Nate said "That's easily the Best Chocolate Cake I've ever had". That is saying something for someone that doesn't necessarily love chocolate and doesn't impress easily.
This recipe is rich and very chocolaty.
LEONHARDT FAVORITE CHOCOLATE CAKE
1 (18.25 ounce) package chocolate fudge cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup light sour cream
1 cup vegetable oil (I used 1/2 cup applesauce & 1/2 c. veg.oil to cut down on the fat and it worked out beautifully)
1/2 cup warm water
2 cups semisweet chocolate chips
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
2 c. sugar
1/2 c. cocoa
1/4 tsp. salt
1/2 c. milk
1/2 c. butter
1 tsp. vanilla extract
Combine first 3 ingredients in a heavy saucepan; stir in milk. Add butter; bring to a boil. Cover and cook over medium heat 2 minutes. Remove from heat and stir in vanilla. Beat at medium speed of an electric mixer until spreading consistency.
Yields 2 1/4 cups.
Pour the frosting over the top of the bundt cake, there is so much frosting that it will make a puddle in the middle of the cake. We didn't use all the frosting, and it was still very tasty.