Triple chocolate cream cake~

I am not a lover of chocolate, but I could not resist a slice of this cake and I need to get this recipe out there because it is so good as well as so easy to produce. This recipe creates two large loaves or it can be made in any vessel you choose.  It is so forgiving and so adaptable.  If I had a bakery or a food truck, this would be one of the every day items. I printed this recipe, so it must have been from the Internet but I can't find the web site or the person who offered it up.  I would like to know in case she or he has other fabulous recipes to try.  I'll keep tracking. (Recipe is from Mennonite Girls Can Cook's blog.) 

This cake can be baked in any sort of pan.  I selected loaf pans because I have paper liners to fit and because I have had disasters lately with my Nordic pans which I once loved but now they are the enemy. No matter how I grease the pan, something always sticks from the second use of the pan on.  First time, perfect, after that stick, stick, stick.

1 box devils food chocolate cake mix (I used Betty Crocker's super moist cake mix with pudding in the mix even though the recipe calls for 1 box instant chocolate pudding mix.  Should I put the boxed mix in even though it already has pudding mix in the cake mix--yes?) I did it anyway with great success.)

1 box instant chocolate pudding mix

1 cup sour cream

1/2 cup water (I didn't use water, I used 1/2 cup of cooled strong brewed coffee.)  You can't taste the coffee, but it enhances chocolate with some kind of magic.

1/2 cup vegetable oil

4 large room temperature eggs

Not in recipe: I threw in some chunk chocolate tiny squares but you could use chocolate chips as an enhancement too.

Place all ingredients into a large mixing bowl and beat together until well mixed.  The mix will be very thick.
Grease your pan of choice.  Pour in the mixture and bake at 350 for around 25-30 minutes depending on your oven and the pan.  I baked mine 40 minutes in two loaf pans.

Now here is how I kicked it up: 1 stick of butter in a pan on the stove, with 3/4 cup of sugar, and 1/2 cup water...stir until dissolved and take it off the burner.  Pour in 1/2 cup of rum or I used Kahlua which is a rum based coffee liqueur.  See?  You can't hurt this cake.  The slices are down right silky.  I love it, I do. While the cakes are still in the pan (s) pour this slightly cooled mixture over the top of the cake (s) and let it soak in.  Remove from pan(s) and enjoy.

The recipe says to frost with seven minute frosting.  I would not do this, but it is up to you.