Happy Thanksgiving! Everyone bakes pumpkin pie for Thanksgiving, including me. It's a tradition, after all, and my husband loves it. Me too, but I need some chocolate too. I altered a recipe and came up with this one for a very moist, rich chocolate cake. You can vary the darkness of it by the types of chocolate cake mix and pudding mixes you choose. Mine is a dark chocolate, devil's food version.
1 box (18.4 oz) triple chocolate fudge cake mix (milk chocolate or devil's food will also work)
2 boxes (3.8 oz each) chocolate pudding mix (dry) (fudge or devil's food will also work)
1 cup (8 oz) sour cream
4 large eggs
½ cup oil
½ cup margarine or butter
2 squares semi-sweet baking chocolate
3/4 cup evaporated milk (fat free or regular) room temperature or slightly warm
1 cup chocolate chips
Directions: melt margarine and 2 squares baking chocolate in microwave. In a separate bowl, stir together cake mix, pudding mixes, sour cream, eggs, oil, milk, and melted margarine/chocolate mixture. Blend well with spoon. This will likely be too stiff to use a mixer. Blend in chocolate chips. Spray 9x13 cake pan with cooking spray. Pour batter in, smooth out and bake at 350 degrees for about 55 minutes or until a toothpick inserted in center comes out clean. Let cool and frost with dark chocolate fudge icing or whatever you prefer. Or leave off the icing and heat each slice individually in microwave about 20 seconds before serving with hot fudge sauce (and ice cream if you want.) Enjoy!