How Do I Extend A Chocolate Fudge Mix And....
Decorating By Kiddiekakes Updated 13 Jul 2009 , 5:20pm by Jaimelt76
And keep it the dark chocolate fudge color?? I have to do 30 cupcakes and I don't want to open a 2nd mix but I have tried in the past using the extender recipe which does work but the chocolate cake ended up being a light chocolate instead of fudge chocolate.I realize you can use cocoa but sometimes it distorts the flavor.... 
Any ideas...
Thanks
Laurel 
Use chocolate syrup as your liquid as well as chocolate fudge pudding mix.
I used this recipe.
http://www.cakecentral.com/cake_recipe-1988-Blue-Ribbon-Moist-and-Fudgey-Chocolate-Cake.html
Instead of the yellow cake mix I used the chocolate fudge and left out the cocoa.
Here is the recipe I use and it comes out so good. It is my most requested flavor. I found the recipe somewhere on the internet. Not sure where so I can't give credit to the creator of it.
vegetable oil or spray for your pan
flour for dusting your pan
1 package of Devils food or dark chocolate fudge cake mix
1 package of Devils Food or chocolate fudge instant pudding mix (3.9 oz)
1 cup sour cream
1/2 cup water (I use milk, others have even used hershey syrup)
1/2 cup vegetable oil (some people sub softened or melted butter)
4 large eggs (if making as a sheet, I'd reduce to 3 eggs)
1 1/2 cups semisweet chips
Place rack in middle of oven and preheat to 325. Mist and flour your pans.
Place cake mix, pudding mix, sour cream, water (or milk instead), oil and eggs in a large mixing bowl. Blend with an electric mixer on low for 30 seconds - 1 minute. Stop the machine and scrape down the sides. Increase mixer to medium and beat 1 1/2-2 minutes. (really, only beat it until it is combined). The batter should look thick and well combined. Fold in the chips, making sure they are well distributed throughout the batter.
Pour the batter into the pans and smooth with a rubber spatula.
Bake the cake until it springs back when lightly touched and it starts to pull away from the pan - about 28-35 minutes. Remove from oven and let cool 10 minutes in pan and then turn out onto a cooling rack.
If you want the chips to stay suspended in the cake, you could also toss them with a little flour before putting them in. I've never had to do that, but other people have said that their chips sink. If you want the chips to melt, use the mini's.
I prefer using Duncan Hines dark chocolate fudge cake, and the dark chocolate fudge instant pudding mix.
If you are making layers, I would use 3 eggs instead of 4. I think 4 will make it too heavy and it will probably sink in the center. I did that with a 13x9x2 and it sunk in the whole middle. (It was still delicious, just not pretty). Of course, you can always fill it in with more frosting!!!
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