September is a BIG birthday month in our family, not only in our home but for our extended family as well. I love birthdays because . . . CAKE! I made this cake for my mom in January, and when Grey and I ate a piece, our eyes rolled back in our head. It is so darn good, hence the name. If you like chocolate cake you will love this recipe. It came from a cook book my Grandma Moutray gave me called The Cake Mix Doctor by Anne Byrn. It’s a good one to have on the shelf.

1 pkg (18.25 ounces) plain devil’s food cake mix

1 pkg (3.9 ounces) chocolate instant pudding mix

4 large eggs

1 c. sour cream

1/2 cup warm water

½ c. olive oil (or your favorite oil will work too)

1 ½ c. semisweet chocolate chips

Preheat oven to 350. Spray pan(s). I used two 9 inch circle pans. Combine the cake and pudding mixes with the eggs, sour cream, water, and oil. Mix for a full four minutes, scraping the sides of your mixer to make sure everything gets mixed. Fold in chocolate chips and divide the batter into the two pans. Use a spatula to smooth out the batter.

Place the pans in the oven. Bake for 20 minutes or until cakes are cooked all the way through. Use a toothpick or fork and poke the middle of your cakes. If they come out clean your cakes are done. Place on cooling racks for 20 minutes. Once cool, place one of the cakes down on a plate and put chocolate icing on the top, be generous, as this will be the icing separating the two cakes. You can make your own, but I actually just love the whipped icing from the grocery store. Place the second cake on top and then ice the rest of the cake. Sprinkles are optional. For best results, eat with a tall glass of milk or a big scoop of vanilla ice cream.