Sinful Chocolate Cake
1 Betty Crocker Super Moist chocolate cake, (1/2 cup separated)
1 small box chocolate fudge instant pudding
1/2 cup warm water
1/2 cup vegetable oil
3 eggs
3/4 cup sour cream
1/2 cup chocolate chips
Chocolate fudge frosting
Preheat oven to 350 degrees. Spray a bundt pan well with nonstick spray. In a small bowl combine 1/2 cup of the cake mix and chocolate chips. Toss together. In a large bowl combine cake mix and pudding. Add in water, oil and eggs. Beat with an electric hand mixer for 2 minutes. Scraping sides. Add in sour cream and just mix till combined. Mix in the chocolate chips and the rest of the mix. Place cake into bundt pan and bake for 40-45 minutes or until knife comes out clean. Allow cake to cool for 5 minutes and then invert pan onto a parchment lined counter leaving the bundt pan on top. (This makes for a super moist cake!) Allow to cool for 1-2 hours and then place on a serving plate. Microwave frosting for 30 seconds and pour over the top of the cooled cake. Serve!
Sour Cream Sugar Cookie
6 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups sour cream
Buttercream Frosting Ingredients:
1 cup unsalted butter, room temperature
1 tsp vanilla paste or Princess flavoring
4 cups powdered sugar
Pinch of salt
5-6 tbsp heavy whipping cream
Cookie Directions:
In a large bowl, mix together flour, baking soda, baking powder and salt. Set aside. Using a mixer, cream together the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract or vanilla paste and sour cream, beat on low speed until combined.
With mixer on low speed, add dry ingredients and mix just until combined. Dough will be a bit sticky. Just wrap in parchment or wax paper and then place in a ziploc. Chill in refrigerator for at least 3 hours.
Preheat oven to 425 degrees. Line large baking sheets with parchment paper. Lightly flour the countertop and the top of the dough. Using a rolling pin, roll the dough into 1/4 inch thickness. Using cookie cutters, cut out cookies and place onto prepared pans. Bake for 7 minutes or until cookies are starting to turn slightly golden brown around the edges. Transfer cookies to a cooling rack when removed from oven. Allow cookies to cool completely before frosting.
Frosting:
In a large mixing bowl, beat butter on medium-high speed for about 2-3 minutes. Add vanilla extract or Princess flavoring (Hobby Lobby) and continue to beat until light and fluffy. Slowly beat in powdered sugar, 1 cup at a time until fully incorporated. Add salt. Beat for an additional 1-2 minutes until smooth. Add heavy cream, 1 tablespoon at a time. Continue to beat on medium-high speed for another 1-2 minutes until desired consistency. Add food coloring if desired.
