So I went to the store the other day and I was immediately accosted by the HUGE section of Valentine’s Day stuff… Conversation hearts… little cards… chocolate roses… prebaked goods… It was sort of overwhelming.
Though I did find myself passing by the chocolate cake a time or two. It just gave me ideas.
You know how people always say that chocolate is a woman’s best friend? That may be true but I can tell you that the men out there certainly aren’t going to argue with chocolate in the form of a deliciously moist cake. Especially on Valentine’s Day.
Am I giving you ideas? Maybe you’ll skip the fancy Valentine’s dinner out and try something at home. Don’t worry. I’m not going to leave you hanging on for dessert.
There you go! A cake fit to please, well, anyone. With a slightly crisp surface and a perfectly moist, chewy center, it really is practically the most perfect chocolate cake in the history of chocolate cakes.
I might have made it over the weekend… you know, just to get some pictures to share with you guys. And to taste test to make sure it was as delicious as I remembered. Do you see the sacrifices I make for you guys? Anyway, I’m happy to say that this cake passed with a chorus of “yums” and happy nods.
Do you know what the best part of this cake is? How simple it is to make! There are some epic cake recipes out there but they take all sorts of time and effort to make. And let’s face it… as a busy mom, I barely have time to make my daily cup of coffee, let alone time to make a cake from scratch just because. This cake, however, truly is practically perfect because the prep time is maybe 5 minutes and then you bake. Perfect. Want to know the secret?
It’s a cake mix.
Now don’t start throwing tomatoes… this isn’t just a cake mix. I took the directions from the box and threw them out the window. In order to create the most perfect cake ever, you have to stop playing by the rules and get creative. Of course I used eggs and oil and water. But that’s not the key to making a cake like this. The key is the secret ingredient.
That’s right. There’s a healthy serving of Chobani Greek Yogurt in that beautiful batter. Greek yogurt makes the batter thick and creates the perfect level of melt in your mouthness. In fact, this cake ends up so perfect in the end that you don’t even need frosting. Double win! Easy to bake, easy to decorate. I just bake it in a decorative bundt pan and dust on some confectioners sugar.
Sigh. Is it too early for cake?
Want to try baking up this practically perfect cake? Of course you do! Snag the recipe below and give it a shot!
Until next time, Happy Monday!
- Devil's Food Cake mix
- 5.9 oz instant chocolate pudding mix
- 3/4 cup of vegetable oil
- 4 eggs, beaten
- 1/2 cup of water
- 1 cup of Chobani Greek Yogurt
- 2 cups of semi sweet chocolate chips
- confectioners sugar
- Preheat the oven to 350F. Generously grease a bundt pan.
- In a bowl, combine the cake and pudding mixes, oil, eggs, water and Chobani Greek Yogurt. Mix until well blended. Stir in the chocolate chips.
- Bake for 50 minutes or until a wooden toothpick comes out clean when tested.
- Cool the cake thoroughly before inverting onto a plate.
- Dust with confectioners sugar.