Top Secret Chocolate Cake

The rainbow sprinkles add a festive touch.
Favorite part for the grand girls! 

More comfort food time. During this Stay-At-Home season there is lots of time for cooking and baking - and eating. With the warmer weather we should be able to be outside taking walks to balance the extra calories. So here is an easy and pretty cake to celebrate your family. 

This recipe is from Pioneer Woman, one of my favorite sources. Her version adds a simple chocolate ganache topping made with ½ cup heavy cream and ⅔ cup semisweet chocolate chips. (heat cream until just bubbling.  Add chocolate ships to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.) This did not work for me, a sad waste of cream and chocolate chips! So I found an even easier way - ready-made frosting, that is included in this recipe. 

TOP SECRET CHOCOLATE CAKE

Ingredients:

One 15.2 oz box dark chocolate cake mix

1 cup whole milk

½ cup (1 stick) melted salted butter

3 large eggs, beaten

1 cup semisweet chocolate chips

1 tablespoon vanilla extract

Ready-made chocolate frosting

Directions: 

1.    Preheat oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray. 

2.    Mix together cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. 

3.    Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely an additional 20-25 minutes. 

4.    Topping: soften ready-made chocolate frosting in the microwave until  pourable but thick. 

5.    Transfer the cake to a cake stand or serving platter and pour the frosting over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve. 

We have farm fresh eggs from Daughter & S-I-L. This
is 3 large eggs! It was a rich cake.