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Chocolate Double Whammy Cake with Fudge Icing

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Serves 8 or More | Prep Time 45 to 60 minutes | Cook Time 35 to 40 minutes

Why I Love This Recipe

I had the privilege of knowing Judge Henry J. Richardson (1902-1983) who became the first Black Judge in Indiana .

When he wanted a favor from me, he would send this cake unannounced, and after there had been enough time to eat it, he would call and ask the favor, knowing he had the advantage. This is a very close approximation of that cake, and MY name for his masterpiece.

Ingredients You'll Need

Ingredients for the Cake :
1 Pkg of any good Devil's Food Cake Mix
1 Cup Dairy Sour Cream
1 Cup Water
1/3 Cup Oil
3 Eggs
1 Cup Miniature Semi Sweet Chocolate Chips

Ingredients for Fudge Icing :
1 Cup Minus 1 Tablespoon of Whole Milk
2 Ounces Unsweetened Chocolate, Grated
2 Cups Granulated Sugar
1/8 Tespoon Salt
4 Tablespoons Butter
1 Teaspoon Vanilla
~ 1 cup Sour Cream (or Whole Milk)


Preheat oven to 350°

Trace around bottom edge of two 9 inch cake pans on sheets of Reynolds Parchment Paper. Cut out circles, and place one in bottom of each pan.

Directions for Cake:

Beat the Devil's Food Cake Mix together with the Water, Sour Cream, Oil, and Eggs with a mixer for at least 2 minutes.

Add the Miniature Semi Sweet Chocolate Chips, and stir in by hand. Pour equal amounts of batter into the pans lined with Reynolds Parchment Paper.

Bake 35 to 40 minutes at 350° (or adjust for specific cake mix directions if needed).

Let cakes cool in the pans for 15 minutes, then loosen around edge of cakes, invert them onto buttered Reynolds Parchment Paper and let them cool thoroughly.

Directions for Fudge Icing:

Bring the milk to a boil. Remove from the heat and add the Chocolate, Sugar and Salt. Bring again to a boil and cook covered 2 to 3 minutes at a full boil.

Uncover, reduce the heat and cook without stirring to soft-ball stage or about 234°F (112°C) by a candy thermometer.

Cool the icing to 110°F (43°C). (Placing the hot pan in a larger pan of cold or ice water for awhile will speed this process).

Add 4 tablespoons of Butter and 1 teaspoon vanilla and beat the icing until it begins to loose its sheen. Beat in up to 1 cup of Sour Cream until the Fudge Icing is "Spreadable".

Ice the top of the first cake layer and then put second cake layer on top. Ice the second layer's top and then the sides of the cake.

If you don't mind "death from chocolate", decorate the top with Semi Sweet Chocolate Curls.

You might want to drink lots of milk or enjoy some ice cream to "cut through" the incredible richness of this Chocolate Double Whammy Cake.

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