When we got back from vacation, we've made the commitment to get back to better eating; more fruits and veggies, grilled lean meats, . . . and chocolate cake!
After all, you need something to wash the cold skim milk down with!
1 package chocolate cake mix
1 small package instant chocolate pudding
1 1/4 cup water
1/2 cup vegetable oil
1 tsp. vanilla extract*
1 cup chocolate chips
1 stick butter
3 TBSP cocoa powder
4 TBSP milk
1 tsp. vanilla*
3 cups powdered sugar, sifted.
Preheat oven to 350. Lightly spray a 9x13 pan.
Mix cake mix and next 5 ingredients with an electric mixer for 2 minutes. Stopping to scrape down sides, if necessary. Gently stir in 1 cup of chocolate chips.
Pour into pan and bake for 38-42 minutes or until done. Test for doneness: when cake springs back when lightly pressed with a finger.
Cool on rack for 10 minutes.
Place butter, cocoa powder and milk in a pan over medium heat. Stir until butter has melted and the mixture comes to a boil, for 2 minutes. Removed the pan from the heat and stir in the vanilla. By hand, quickly stir in the sifted powdered sugar, a bit at a time, until your frosting is smooth. Pour the frosting over the top of the cooling cake, spreading the frosting to the corners of the cake.
Allow the frosting to set for about 15 minutes before serving.
*You could substitute almond extract for the vanilla -- if you wanted!