About this recipe:This recipe is inspired by the one posted by Caitlin Koch on the US Allrecipes site. I have to say this cake is the best chocolate cake I have ever made. I am mad for chocolate and I will never buy a chocolate cake again as there is no comparison.
1 tub Betty Crocker® rich and creamy icing - chocolate fudge
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat the oven to 180 C / Gas 4 / 150 C for fan assisted ovens. Grease and line the bottoms of two 20cm (8 in) cake tins and dust with cocoa powder.
In a large bowl, combine cake mix, Angel Delight mix, soured cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chopped chocolate. The cake mixture will be thick. Spoon the mixture evenly into the prepared tins. (If you have too much mixture - you can make cupcakes also.)
Bake in the centre of the oven for about 1 hour (or 40 minutes for fan assisted) or until cake springs back when lightly tapped. Cool 10 minutes in the tins, then turn out on to cooling rack for a further 10 minutes.
Cakes will look like a brownie on top (cracked) and slightly gooey in the middle. Probably not a good idea to test cake due to melted chocolate chips which may give impression that cake is still undercooked. Testing if cake springs back is the best way.
Once cooled, use a generous amount of Betty Crocker icing (or make your own icing or serve as it is) on top of one cake and sandwich other cake on top and then cover all over with remainder icing. Decorate as you wish but perfect as it is!
Absolutely delicious served warm with cream or ice cream!
i made this for my family and friends after reading so many reviews on allrecipes.com and i have to say this cake is the best chocolate cake i have ever made. i love chocolate and i will never buy a chocolate cake again as there is no comparison. Not usually a cake mix user but was extremely surprised at how gorgeous this was! - 20 Sep 2010