
This recipe from Simple & Delicious was submitted by Melissa Just of Minneapolis, MN. We tried it this week and the results were outstanding!
Triple Chocolate Cake
1 pkg. (18-1/4 oz.) white cake mix
1/3 cup sugar
4 eggs
1 cup (8oz.) sour cream
2/3 cup canola oil
2 Tbsp. baking cocoa
½ cup miniature semisweet chocolate chips
1 cup chocolate frosting
2 Tbsp. milk
In a large bowl, combine the cake mix, sugar, eggs, sour cream and oil. Beat on low for 1 minute; beat on medium for 2 minutes. Pour half of the batter into a large bowl. Stir in cocoa until blended. Fold chocolate chips into white cake batter.
Spoon batters alternately into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine frosting and milk. Spoon over top of cooled cake.
1/3 cup sugar
4 eggs
1 cup (8oz.) sour cream
2/3 cup canola oil
2 Tbsp. baking cocoa
½ cup miniature semisweet chocolate chips
1 cup chocolate frosting
2 Tbsp. milk
In a large bowl, combine the cake mix, sugar, eggs, sour cream and oil. Beat on low for 1 minute; beat on medium for 2 minutes. Pour half of the batter into a large bowl. Stir in cocoa until blended. Fold chocolate chips into white cake batter.
Spoon batters alternately into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine frosting and milk. Spoon over top of cooled cake.






