Ingredients

The following ingredients have 24 Servings
  • 2-1/2 cups all-purpose flour
  • 1 (3.9 ounce) package chocolate instant pudding mix
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 1 cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup water
  • 1 cup mini chocolate chips
  • 1 cup semi-sweet chocolate chips, melted and slightly cooled
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 3-4 tablespoons milk
  • 1 cup mini chocolate chips, for garnishing

Instruction

  • Preheat over to 350°F. Spray a 12×17-inch rimmed baking pan generously with non-stick cooking spray. Set aside.
  • In a large bowl, whisk together the flour, pudding mix, cocoa, baking soda and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, oil, milk, egg and vanilla.
  • With the mixer on low speed, alternate adding the flour mixture and the water, ending with the flour mixture, until well combined and batter is smooth. Fold in 1 cup mini chocolate chips.
  • Spread batter evenly into prepared pan. Bake for 23-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cake cool completely.
  • While the cake is cooling, prepare the frosting. In a small microwave-safe bowl, melt 1 cup chocolate chips until just melted, about 1 minute, stirring after 30 seconds. Set aside to slightly cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth. Beat in the vanilla. In a large bowl, whisk together the powdered sugar and cocoa powder. With the mixer on low speed, beat the powdered sugar mixture into the butter, one cup at a time, until frosting is thick and chunky. Add the melted chocolate and beat until just combined. Add one tablespoon of milk at a time, beating on medium-high speed, until frosting is of spreading consistency. Add additional milk if the frosting is too thick or additional powdered sugar if the frosting is too thin.
  • Frost the cooled cake and sprinkle with 1 cup mini chocolate chips.