Moist 4-Layer Chocolate Cake

 

Ingredients:

1 box Devil's food cake

1 small package Jell-o Chocolate pudding mix

1 c. sour cream

1 c. vegetable oil

4 eggs, beaten

1/2 c. milk

1 tsp. vanilla

2 c. mini chocolate chips

Directions:

Preheat the oven to 350 degrees. Mix everything except the chocolate chips. The batter will be thick. Stir in the chocolate chips. Pour into two 9-inch baking pans. Use the back of a cake box for the time and add 10 minutes. Check with a toothpick (about 45 minutes), and if the toothpick comes out fairly clean, it is done.

Butter cream frosting:

1 c. shortening (Crisco)

4 c. powdered sugar

1/4 tsp. salt

1 tsp. vanilla

1/3 c. heavy whipping cream

Cream shortening until fluffy. Add sugar and cream until well blended. Add salt, vanilla and whipping cream. Blend on low speed. Beat on high until fluffy.