Double Chocolate Sour Cream Cake
|Cake mix||18 1⁄4 Ounce (1 Package, Plus Devil'S Food)|
|Dairy sour cream||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Miniature semi sweet chocolate chips||1 Cup (16 tbs)|
|Powdered sugar||3 Cup (48 tbs)|
|Margarine/Butter||3 Tablespoon, softened|
|Orange juice||6 Tablespoon|
|Orange extract||1⁄4 Teaspoon|
Heat oven to 350°F.
Grease and flour two 8 or 9-inch round cake pans.
In large bowl, combine cake mix, oil, eggs, sour cream, and water at low speed until moistened.
Beat at highest speed 2 minutes.
Stir in chocolate chips.
Pour batter into prepared pans.
Bake at 350°F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Cool cake in pans 15 minutes; invert onto cooling racks to cool completely.
In small bowl, combine all frosting ingredients.
Beat at medium speed until smooth and creamy.
Fill and frost cake.
Garnish with mandarin oranges, if desired.