Extra-fudgy Chocolate Cake 
1 package (18.25 oz.) devil's food cake mix; preferably Duncan Hines 
1-3/4 cups sour cream, divided 
3 eggs 
1/3 cup canola oil 
1 package (3.9 oz.) instant chocolate pudding mix 
1 cup butter or margarine, chilled 
6 cups confectioner's sugar 
5 oz. unsweetened chocolate, melted and cooled slightly 
Preheat oven to 350º. Coat 2 (9") pans with cooking spray. At low speed, 
beat cake mix with 1 cup water, ¾ cup sour cream, eggs, oil and dry 
pudding mix 30 seconds. Increase speed to medium-high; beat 2 minutes. 
Divide batter between pans. Bake 25-30 minutes. Cool on racks 20 minutes. 
Remove from pans; cool on racks. For frosting, at high-speed beat butter until smooth.
 Reduce speed to low; beat in remaining sour cream. Gradually beat in sugar. Add 
chocolate/ beat until smooth. Place 1 cake layer on serving plate; spread top with
 2 cups frosting. Top the remaining layer. Spread top and sides of cake with thin layer 
of frosting. Refrigerate cake until frosting is firm, 20 minutes. 
Spread cake with remaining frosting. Makes 20 servings.