Triple Chocolate Cake

Triple Chocolate Cake

Cake:

1 (18.25-ounce) box devil’s food cake mix

1 (31/2-ounce) box non-instant chocolate pudding and pie filling mix

3 eggs

3/4 C. water

1/4 C. evaporated milk

1/4 C. vegetable oil

2 T. chocolate syrup

1/2 C. semisweet chocolate chips

Frosting:

2 (3-ounce) packages cream cheese, softened to room temperature

3/4 C. (11/2 sticks) margarine1 pound powdered sugar

3/4 C. cocoa

1/4 t. vanilla

5 T. (half a small can) evaporated milk

1 T. chocolate syrup, or more if desired

To make cake:

Preheat oven to 375°F. Grease a 9 x 13 inch cake pan or Bundt pan. Bake for the time set on the package.

Combine cake mix, chocolate pudding mix, eggs, water, evaporated milk, oil and 2 tablespoons chocolate syrup together in a bowl with an electric mixer. Beat at medium speed until smooth, about 2 minutes. Stir in chocolate chips. Pour batter into greased pan. Bake on the middle rack of a preheated oven for 30-40 minutes (depending on the pan you are using), or until tester (toothpick or wooden skewer) comes out clean. Set on a rack to cool. Remove from pan after 15 minutes and cool completely before frosting.

To make frosting: Blend cream cheese and margarine together until soft and fluffy. Add powered sugar, cocoa, vanilla, evaporated milk and chocolate syrup and beat until all ingredients are well incorporated. Spread on cooled cake.

Makes 12 servings.