How to Make My Thanksgiving Cake

The recipe starts off with a Betty Crocker Chocolate Fudge Cake mix. Though the box calls for 1 1/4 cups of water, 1/2 cup of oil, and 3 eggs, you should reduce the water to just a tad more than 2/3 cup and 2/3 cup of oil while keeping the number of eggs the same. You will also add in two small boxes of chocolate pudding to keep the cake moist and then you mix. Mix the batter until there are no lumps and then let the cake sit for about ten minutes. Letting the cake batter sit does not seem like it would make much of a difference in the texture of the cake but for some reason, it seems to do the trick in keeping it moist.

While the batter is sitting, you should take out your two round cake pans and trace the outline of them onto parchment paper and then cut the shapes out. You will then spray your pans with oil, mainly on the sides and then place the parchment rounds on the bottom to keep the cake from sticking. Then pour the batter into the pans and spread it evenly and place them in the oven at 350 degrees Fahrenheit. Let the cakes bake until you can stick a toothpick in and it comes out clean and then take them out and let them cool. After the cakes are cool you can put the first layer on your cake plate and ice it with buttercream icing and sprinkle it with milk chocolate chips. Then place your second cake on top and ice the whole cake with cream cheese icing. After you have done all that you need to sprinkle more chocolate chips on the cake and you're done.