I combined several recipes that I’ve used for years and tweaked them to my liking. This moist chocolate fudge cake is the result.
Nikki’s Chocolate Fudge Cake
1 box Chocolate Fudge cake mix (I use BC, but you can use any brand or flavor–Devil’s Food, Chocolate, etc.)
1 pkg. (Chocolate Fudge) pudding mix (Chocolate, Devils Food, etc. can be substituted)
1/4 c. Hershey’s Dutch process Cocoa, extra for dusting pan
Hershey’s Chocolate syrup (enough to cover the bottom of your glass measuring cup)
Whole milk to equal 1 2/3 c.
3 large eggs
1/2 c. canola oil (or veg oil)
1 t, pure vanilla extract
Grease pan and dust with cooca. Preheat oven to 300. Sift toghether pudding mix, cake mix and cocoa. Pour into bowl of electric mixer. Squeeze enough chocolate syrup to well coat the bottom of your glass measuring cup. Pour whole milk in to measure 1 2/3 c. Stir milk to make chocolate milk. Allow to settle after stirring and recheck to make sure it is 1 2/3 c. Add remaining ingredients and mix on low until mostly combined. Scrape down sides and bottom of bowl. Increase speed to medium. Mix until mostly smooth, scrape again and mix until smooth. Pour into prepared pan and bake for 30-40 minutes. Check with a cake tester.