I know at this time of the year I should really be posting a good old Irish recipe, but since Jen’s birthday was the week before St. Patty’s day, thought I would post her favorite “Triple Chocolate Cake” recipe….this is definitely a chocolate lovers decant cake, especially good with ice cream….yum…
1 package chocolate cake mix
1 package chocolate instant pudding mix
1 ¾ cups milk
1 package chocolate chunks
¼ cup butter, softened
1 ½ cups sifted powdered sugar
¼ cup cream peanut butter
1 ½ tbsp. Milk
1 tsp. vanilla extract
1 package instant chocolate mix
½ pint heavy cream
Combine cake mix, pudding mix, milk, and eggs in a large bowl and mix until well blended. Beat with an electric beater for about 2 minutes. Fold in the chocolate chunks. Pour batter into a well-greased Bundt pan or two layer cake pans. Bake at 350 for 50 – 55 minutes for Bundt pan or 25 – 30 minutes for 9” round pans. Do not over bake. Cool 15 minutes in pan; remove from pan and continue cooling on rack.
When cooled, beat filling ingredients together until creamy. Cut cake in half. Layer filling on top of cake and place the other half on top. Beat frosting until creamy. Frost cake and refrigerate or serve immediately.