Not all cake recipes need to be made totally from "scratch." As a matter of fact, some of my most popular cake flavors start with a mix. The cakes turn out moist, flavorful, and with a good texture to cut. Here is my "go to" recipe for the best chocolate cake. I always use Duncan Hines cake mixes. Even though they have changed the formula and size of the mixes over the 38 years that I have been decorating, I still believe it's the best cake mix you can purchase. This recipe makes just enough batter for (2) 8 inch by 2 inch round cake pans.
The Best Darn Chocolate Cake
1 Duncan Hines cake mix (Devil's Food or Dark Chocolate Fudge)
1 small box chocolate instant pudding
1/2 cup water
1/2 cup oil
1 cup sour cream (do not use light or fat free)
4 large eggs
High Altitude: Add an extra 1/2 cup flour
Preheat oven to 335 degrees. (340 degrees for high altitude.) Grease and flour (2) 8 inch round cake pans and line with parchment paper.
Combine all ingredients on low speed, then beat for 2 minutes on medium speed. The batter will be quite thick. Spread into prepared pans, and bake for 35-40 minutes or until done. (I always test with a tootpick to see if it comes out clean.) At our altitude, this cake will still sometimes sink slightly in the center, but it is easy to just level it off. When you bake your cakes at a lower temperature, they will turn out more moist. You may need to bake them for a bit longer, but be careful to not overbake. Cool thoroughly on cooling rack before icing and decorating.
One of the sister missionaries, Sister Botts, serving in our area had a birthday last week, so I made her a chocolate cake with this recipe. I added raspberry and fudge fillings, and chocolate buttercream... a great combination, but too tempting for this Weight Watcher. I had to have a small piece. Happy Birthday to Sister Botts... isn't she cute?