The Best Chocolate Cake Ever by Sorrento®

Since my mom and I were both cooking with ricotta cheese over the Easter weekend, my mom saw a recipe for The Best Chocolate Cake Ever by Sorrento® on the side of the container and thought I'd like to try it. Well, of course, she was right so I made it last night when I got home from work. Well, I somehow managed to destroy one of the layers while moving it and cracked it into a few pieces. Yeah, so I have 2 single layer cakes. oh well!

I'm not sure if it's the best chocolate cake ever, but it was still good. It's nice and moist; in fact maybe that's why it fell apart. The frosting, however, was really rich. I used Ghiradelli chocolate chips so that could be part of the reason why. It was slightly tart from the sour cream and just really nice. It spread on smoothly while warm and hardened up with a nice gloss when cooled. I'd be willing to make it again and hopefully not kill my layers the second time around.





The Best Chocolate Cake Ever by Sorrento®

Ingredients

1 box deluxe devil's food cake mix
1 cup water
1 cup Sorrento® Ricotta Cheese
½ cup vegetable oil
2 eggs
Chocolate Frosting:
12oz. Quality chocolate
1 cup sour cream at room temperature

Preparation

Preheat oven to 350 degrees F. Grease bottom and sides of two 9" x 2" deep cake pans. Mix all ingredients on low speed for 1 minute. Scrape bowl. Mix on medium speed for 2 minutes. Divide batter evenly between pans. Bake for 30-35 minutes. Cool for 10 minutes. Melt chocolate over simmering water, stir until smooth. Let cool to room temperature. Mix sour cream into melted chocolate with wire whisk. Frost as desired.