Last Saturday when I was helping at my friend's wedding reception, they served a chocolate cake that is so delicious. I've had this cake at other special events with the Steed's, and it turns out perfect every time. Warning: easy to do, but not light on calories!
1 box Devil's Food Cake Mix
1 3oz. box instant chocolate pudding
16 oz. container of Sour Cream
1/2 C. water
1/2 C. vegetable oil
Place above ingredients in large bowl and mix with an electric mixer for about 2 minutes or until mixed combined.
Add: 12 oz. package of semi sweet chocolate chips.
Spray a bundt pan with a cooking spray. Pour batter into pan. Cook for 50-55 minutes at 350 degrees. Remove from oven and let cool in pan for about 10 minutes before flipping over onto a cooling rack. Let cool completely.
20 oz. milk chocolate, chopped
1 1/2 C. Heavy Cream
Place the chocolate into a medium bowl. Heat the cream in a small saucepan over a medium heat. Bring to just a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When cream has come to a boil, pour over chopped chocolate ans whisk until smooth. Allow the ganache to cool. It will thicken slightly after cooling 1-2 hours. To frost cake: start in the center and work outwards, drizzling the ganache.
*Once a piece of cake is sliced and on the plate, you can drizzle more ganache over the top.