Chocolate Fudge Cake

It's Big-Fat-Huge-Announcement time, Sunday Treats readers. Drumroll, please...

The Uber-Charming Music Man and I are engaged!!!

Eight days ago, the love of my life and best friend in the whole world proposed to me in Central Park on our way to Christmas dinner. After five years of dating and a lifetime of friendship, I can't wait to "officially" begin our life together.

When our life together actually began is a debatable point. Do we take it all the way back to the Sunday preschool program at church? To the not one, not two, but three high school dances I asked the Music Man to, just "as friends"? To college, where, despite relationships with other people, our friendship deepened and grew?

For the Music Man and me, the timeline has never been as easily definable as it might be for other couples. But, I suppose you could trace our more recent history back to January 2006, the night of our first official date, though I didn't know that's what it was at the time. We shared some hefty conversation over a hefty slice of chocolate fudge cake at our old college hangout, Flames Coffee Shop.

I'd recently been feeling rather chummy with my friend, the Music Man. I know that sounds cheesy - who actually uses the word 'chummy'?! - but it's exactly how I felt about our friendship at that time. To me, chummy implies a certain closeness, an assured trust in the other person, and a mutual feeling that we're in this together, whatever 'this' might be.

And though I went home that night in utter denial ("That wasn't really a date, was it?!"), I remember thinking to myself that the kind of chumminess I felt with the Music Man that evening was the kind I hoped to one day share with my husband, whoever he might turn out to be.

Today, I see that the chumminess I felt with the Music Man in Flames Coffee Shop was the beginning of something even more significant - companionship. To me, to us, that's what marriage is all about.

So I'm sharing with you today the treat that has been there from the beginning - chocolate fudge cake. According to this article, chocolate fudge cake is one of the worst foods to eat on a first date. I beg to differ. :-)

This recipe is truly the best chocolate cake recipe I've ever tried - it's uber moist, super-duperly chocolately, and really easy to throw together. The frosting is fudgy and rich, just how I remember it at Flames.

Here's to a lifetime of chocolate fudge cake and companionship. You couldn't have made me happier, Music Man! I love you so much!

-Becky

(That's us at Junior Prom in the background. Aren't we cute?)

Chocolate Fudge Cake

Adapted from Kraft Foods 

1 package devil's food or dark chocolate cake mix (2-layer size)

1 box chocolate instant pudding (3.9 oz)

4 eggs

1 cup sour cream

1/2 cup water

1/3 cup vegetable oil
1 1/2 cups mini chocolate chips

1. Preheat oven to 350 degrees. Spray two 9-inch cake pans with cooking spray.
2. Combine all ingredients except mini chocolate chips in large bowl. Mix on medium speed 2 minutes, then increase speed to medium-high and mix another 3 minutes.
3. Stir in mini chocolate chips.
4. Pour batter into cake pans, smoothing tops with back of spoon or spatula.
5. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove from pans and cool completely on wire racks. Tightly wrap cooled cakes in 2-3 layers of plastic wrap, then a plastic bag or freezer bag, and place in freezer until ready to frost.

Chocolate Fudge Frosting
Adpated from Baked: New Frontiers in Baking via Belle of the Bakery
4 oz dark chocolate, melted and cooled slightly
1 cup (2 sticks) unsalted butter, softened
2 tsp salt
1 1/3 cup unsweetened cocoa powder
5 cups confectioners’ sugar
4 tbs milk

1. Place all ingredients in large bowl. Beat on medium speed until well blended and smooth. Frosting should look shiny. (If using a food processor, pulse in short bursts until shiny and smooth. To avoid overfilling the food processor, make in two batches.)
2. If necessary, trim cake layers with serrated knife to even tops and sides. Place one cake layer on cake stand or plate. Using an offset spatula, spread 1/2 inch layer of frosting over top of cake.
3. Place second cake layer on top of first. Frost sides and top of cake. Quickly decorate as desired, before frosting sets completely.

Note: The cake you see in the pictures uses this frosting for the filling only - I didn't have enough powdered sugar to make a whole batch.