Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Grease 2 9-inch round cake pans.
  3. Dust with flour and tap out the excess; set pans aside.
  4. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
  5. Blend with an electric mixer on low speed for 1 minute.
  6. Stop and scrape down the sides of the bowl.
  7. On medium low speed, continue to blend for 2-3 minutes more.
  8. The batter will be very thick and should look well combined.
  9. Pour batter into prepared pans and smooth it out.
  10. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
  11. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
  12. Allow to cool in the pans on a wire rack for 20 minutes.
  13. Now is the time to start preparing your frosting.
  14. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
  15. When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.