Chocolate Candy Cake

Name: Chocolate Candy Cake
Ingredients: 18 ounces devil's food cake mix; 1 1/2 cups chocolate milk; 3 eggs; 4 ounces chocolate pudding; 1/3 cup canola oil; 1 cup mini chocolate chip; 1 lb butter, room temperature; 2 cups white chocolate chips, melted and cooled; 16 ounces confectioners' sugar; 2/3 cup sour cream, room temperature; optional; assorted miniature chocolate candy bar

12 ingredients

5 steps

Ingredients

18 ounces devil's food cake mix
1 1/2 cups chocolate milk
3 eggs
4 ounces chocolate pudding
1/3 cup canola oil
1 cup mini chocolate chip
1 lb butter, room temperature
2 cups white chocolate chips, melted and cooled
16 ounces confectioners' sugar
2/3 cup sour cream, room temperature
optional
assorted miniature chocolate candy bar

Directions

1

Preheat 350°F Coat 2 9-in round cake pans with cooking spray.
2

On medium-high speed, beat cake mix, milk, eggs, pudding and oil until fluffy (3 minutes).
3

Stir in mini chips. Divide batter between pans. Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pans to racks. Cool completely.
4

On medium-high speed, beat butter until smooth (1-2 minutes). Gradually beat in melted chips until combined. Gradually beat in confectioner's sugar, then sour cream until light and fluffy.
5

Place one cake layer on serving plate. Spread with 1 cup frosting. Top with remaining layer. Spread top and side with remaining frosting. Garnish with candy bars, if desired.