Seriously good chocolate cake

I haven't made a chocolate cake in a while.  I'm not sure why, as I love chocolate.  I am a former chocolate nut.  When I was pregnant 3 years ago I never had a taste for it, but before then I loved chocolate!  Now, I'm back to enjoying my chocolate again, but not nearly the way I used too!

Anyhow, this chocolate cake is amazing!  I used "The Best Chocolate Cake" recipe from Kevin and Amanda's Blog, I'm adding the recipe below here with my additions.  I really beat the eggs well in a separate bowl and I know this helped the cake be nice and fluffy.  It's so moist and light and delicious.  Yes, I know it starts with a box mix and I usually think that's a "sin", but this is the best chocolate cake EVER!

I also frosted this cake with the traditional Wilton butter cream icing.  I love this icing.  I love the hydrangeas and roses on this cake!  

So, you need to make this cake and tell me what you think!  I'm going to go get another piece now!

The Best Chocolate Cake Ever...it really is!

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream, I used light and it was perfect
1 cup vegetable oil
4 eggs, beaten, really beat them in a separate bowl and then add them in
1/2 cup milk, I used 2% I like the extra bit of fat
1 tsp vanilla, use real vanilla if you have it
2 cups mini chocolate chips, I used regular sized chocolate chips and they only melted partly which gives the cake some crunch...wow this cake is good!

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Cake love, 

Amanda