The Best Chocolate Cake

Cake, Dessert


1 box devil’s food cake mix

1 small box Jello instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs, beaten

1/2 cup milk

1 teaspoon vanilla

2 cups mini chocolate chips


1 cup shortening (Crisco)

4 cups powdered sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1/3 cup heavy whipping cream


Preheat oven to 350 degrees F. Spray baking dish with nonstick cooking spray.

In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Then stir in the chocolate chips.

Pour batter into cake pan of choice (I normally use two 9-inch round pans). For cooking time, I use the cooking times on the back of the cake box as a guide. 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 round pans.


In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until just combined. Beat at high speed until frosting is fluffy.