Too Much Chocolate Cake with Ermine Frosting

BTW...

He likes the frosting just as much as the cake!

Maybe more!

I made this cake for my hubby today. He says, "There's no such thing as too much chocolate!" Here's the recipe. It's my kind of baking... simple, easy, very little measuring and just plain good! 

Too Much Chocolate Cake

1 (15.25 ounce) package devil's food cake mix

1 (5 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased 9x13 pan. Bake for 30 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly.

Ermine Frosting

Ermine Frosting is an old fashioned/Vintage recipe. It's claimed to be of French origin, others claim it is German based. It is also often known as “boiled milk frosting”. It’s silky smooth and less sweet than traditional buttercream and is the traditional frosting used for red velvet cake. It was used before Cream Cheese Icing came along.

1 1/2 cups Cold Milk
7 1/2 tablespoons All Purpose Flour

Pinch of salt

3 sticks Butter, room temperature

1 1/2 cups granulated Sugar

1 teaspoon Vanilla

In a medium saucepan, whisk flour into milk and add a pinch of salt. Bring to a boil over medium heat. Whisk constantly. (Do not walk away!) It will thicken like soft mashed potatoes. Place in a bowl and cover against mixture with plastic wrap. (to keep a skin from forming) Let cool. 

Cream butter and sugar until light and fluffy. Add vanilla. Whip in flour mixture. If loose, refrigerate until stiff. Frost cake as usual.