Chocolate Better Than _ _ _ Cake with Penuche Frosting

I’ll let you fill in the blanks!

One of Courtney’s favorite cakes and requested for her birthday dinner.   Another recipe that I’ve been making for so long that I can’t remember where it came from.

1 devil’s food cake mix

1 small box chocolate instant pudding mix

1 cup sour cream

1/2 cup vegetable oil

1/4 cup water

4 eggs

1 teaspoon vanilla extract

1 cup chocolate chips

3/4 cup chopped pecans (I use walnuts)

Heat oven to 350.  Grease 10″ tube pan (can also use bundt pan).  Blend cake mix, pudding mix, sour cream, oil, water, eggs and vanilla on low speed for 1 minute then on medium for 2 -3 minutes.  Batter should be well blended and thick.  Fold in chocolate chips and nuts.  Pour into pan, smoothing top with spatula or knife.  Bake until top springs back when lightly touched and sides start to pull away from sides of pan, about 50 – 55 minutes.  Cool completely then top with

Penuche Frosting

1 cup packed brown sugar

1 stick butter

1/4 cup whole milk (I use 1% because that’s what I have and it works just fine.)

2 cups powdered sugar, sifted

Simmer brown sugar and butter on medium heat, stirring constantly, until well combined.  Add milk and bring to a boil.  Remove from heat and cool just slightly.  Add to powdered sugar and beat on low until frosting is smooth and creamy, 2 -3 minutes.  Pour over cake immediately while still warm.  (If frosting does harden, reheat until soft.)

2 thoughts on “Chocolate Better Than _ _ _ Cake with Penuche Frosting

  1. Penny,

    I was going through my recipes and realized that I have a recipe for a crock pot chocolate cake that is the same as your “Better Than” recipe. The crock pot recipes has you put it in the crock and cook it on low for 3 1/2 to 4 hours. It’s yummy! You serve it warm with whipped cream. I’m glad that I have now acquired the recipe to bake it in the oven. I’m planning on making it tomorrow for a family birthday party. I’ll let you know how it goes on Monday.


    • So Sandy, I’m thinking we make a batch of the Penuche Frosting and bring it to work one day with a couple of spoons and you and I will be happy campers!

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