This is such a delicious cake, moist and full-flavored.  In lieu of icing, it is delicately decorated with powdered sugar.

Mother’s Day Chocolate Cake

2 cups of flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup butter {softened}

2 cups sugar

3 large eggs

1 1/2 teaspoons vanilla

3 ounces semi-sweet chocolate, melted and cooled

4 ounce package instant chocolate pudding mix {I used devil’s food flavored-chocolate overload!}

1 cup sour cream

1/2 cup milk

Preheat oven to 350°F.  Sift together the flour, baking soda and salt.  In a separate, larger bowl, beat together the butter and sugar; add eggs and beat until light and fluffy.  Beat in the vanilla and chocolate.  Add the flour mixture, pudding mix and sour cream, alternating between each.  Stir in the milk to thin batter.

Pour into an 8-inch springform pan and bake for 50 to 55 minutes or until cake tester comes out clean.  Cool cake in pan for 10 minutes then turn out onto rack and cool completely.

When cooled, if so desired place a doily on top of the cake and dust with powdered sugar.

I like to place strips of wax paper near the edge of my serving dish to keep it “clean” while decorating and then gently pull away the wax paper when I am done-keeps clean up to a minimum.

Hugs, mb

I will be linking this recipe at the wonderful sites below-always a great source for recipes and all things FOOD-and other stuff too!

Stop and Smell the Chocolates