Thought I would share my most divine chocolate creation, as show above^^^^. It takes some time and a bit of effort to make, but it's totally worth the mess/clean up/excess baggage on the rear-endage. So if you are ever looking to show off, or show someone that you really really REALLY love them (as I made this for Lucinda's birthday) then this is a great go to. It's a combo of some of my favorite chocolate cake recipes and a pre-made frosting.... I can NEVER get frosting to go my way... I'm talking some major lumps and bumps... so why bother? when you can find some delish premades....

First the cake....

Preheat oven to 350, lightly grease a bundt cake pan with butter
3 cups flour
1 cup granulated sugar
1/2 cup light brown sugar
1/4 cup best-quality cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup sour cream
1 tablespoon vanilla extract
3/4 cup sweet cream butter, melted and cooled
1/2 cup sunflower oil
1 1/3 cups chilled water

Directions: I like to mix all of my wet ingredients together in one bowl and the dry in another. Make sure the butter is nice and cool, you don't want to start cooking the eggs in the bowl! Then slowly fold in the dry ingredients to the wet and mix til smooth. Pour into the bundt pan. Yes, you could do this in a regular cake pan but I like the bundt shape because you can shove an extra glob of frosting in the center. You can never have too much frosting! 
Pop in the oven for 35-40 minutes until a tooth pick comes out clean

Then the frosting:

four tubs of Hershey's Caramel Chocolate Frosting
done and done

   Once the cake is cool, remove from the bundt pan and get out your decorating plate. If you have a spinning one or a raised cake plate that's even better. Using a sharp serrated knife cut the cake into three level horizontal pieces. Place a few small globs of frosting onto the plate and place a layer on top. This secures the cake in place so it won't go slip sliding around on you while icing the outside. Using a cool flat icing knife or spatula, spread out some frosting on the first layer of cake, place another layer of cake on top, frost and repeat.... If you want to spice things up you can sprinkle some chocolate chips, fruit jam or nuts on the frosting layers. We are chocolate frosting purists here. I used two tubs to frost the inside and two for the outside. Once the top is in place dish out one whole tub for the top and one for the sides (make sure to frost the center with extra frosting!). Key to keeping your frosting from sticking to your knife/spatula and crumbling the cake is ice water. Periodically dip your knife/spatula in a glass of ice water. Once frosted, add/decorate to the outside at will. I added chocolate chips to the top and almonds to the outside. I like having a variation of texture on cake.
   Divine, heaven, divine chocolaty heaven. 
Thanks for stopping by!
I know I shared these pics before... but I thought they deserved another go around...