Quiet and common notions...shared here...with you! Of life ~ our hearts and our home.

Wednesday, July 11, 2012

Here's another... giveaway reminder...and gift from the heart!

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You know that gift, from the heart, that comes outta the kitchen?  The one we've been talking about?
The photo of where my daughter is wanting to help!

Well.  This is what we were making that day...

The Best EVER Chocolate Cake and Frosting, to go with.

I totally give the credit to my sweet and best friend from TN for sharing this recipe with me.  With our family.  It really is to die for.  And yes, I said we made this back on Friday (or was it Saturday?) anyway... to take to a church picnic on Sunday - for after the service.

Let me tell you!! 


I have. NEVER . seen a cake. disappear. as fast. as this one did. 

And you know, I was going to say - this is the kind of cake that keeps getting better and better over time - the longer it sits in the fridge - for a bite here and there.  (Obviously, if you can make it last that long!)  While we were in TN on vacation - we snacked on this cake over the whole week.  Such a delectable treat.  Honestly.  It was!  It is the moistest cake.

It's good I took a picture of it.  Before hand.

Here is the recipe - thank you, Mitzi!


1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips (or regular; whichever you prefer – I do a mixture of both, sometimes)

2 (8 oz.) pkgs. Cream cheese, room temperature
1 ½ C. Confectioners Sugar
12 oz. Cool Whip (thawed)

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 minutes to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 minuets after that. It usually takes around 45 minutes for two, 9-inch pie pans. Be sure to lower oven temp to 325 if using dark pans.

White Frosting:

To make the frosting: In a large bowl, beat the cream cheese with the confectioners' sugar until smooth. Fold in the whipped topping. Spread between layers and on top and sides of cake.

Lick it till it's clean, girl.  Lick it till it's clean.

Just a quick reminder that the Mugs & Muffins giveaway ends tonight at 10:00pm.
((Which is now closed...thank you!))
Go and check it out.  Please.

Oh! and these are up on my Etsy shop now as well.
Thanks for looking.


  1. That looks delicious, Bevy!! I just printed out the recipe. Thank you! :)

  2. I'm so glad you all enjoyed the cake as much as we do! It makes my mouth water just reading about it because i KNOW how yummy it is :)
    To all that hope to make this cake, be sure not to over bake and to refrigerate leftovers. I like to use my tupperware cake holder for this one so it won't absorb any flavors from the frig. I always let it come to room temp before serving. It's good cold but it's the BEST when you give it some time out of the ice box for a while.

  3. OOOOHHHHHH!!!! It looks so delicious. So wish I could try some, but I'm on a diet right now. :( Definately gonna tuck the recipe away for another day. Maybe a weight loss celabratory dessert. ;)
    Thanks Mitzi for letting Bevy share with us.

  4. Ooooh, our church is having it's 50th anniversary celebration this weekend. I think (if baby will let me! ;) ) I will make this!!!! Perfect!!!! :D

  5. Yummy! I love anything chocolate! And this looks like a winner!


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