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For the cake

Vegetable oil spray, for misting the pan

1 package (18.25 ounces) plain devil’s food cake mix

1 package (3.9 ounces) chocolate instant pudding mix

1¼ cups water

½ cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

1 cup (6 ounces) semisweet chocolate chips

For the chocolate frosting

8 tablespoons (1 stick) butter

3 tablespoons unsweetened cocoa powder

4 tablespoons milk

1 teaspoon pure vanilla extract

3 cups confectioners’ sugar, sifted

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray.

2. Place the cake mix, pudding mix, water, oil, eggs, and 1 teaspoon of vanilla in the prepared cake pan. Stir the mixture with a fork until the ingredients, especially the eggs, are well blended, 1 minute. Fold in the chocolate chips until they are well distributed. Place the pan in the oven.

3. Bake the cake until the top springs back when lightly pressed with a finger, 38 to 42 minutes. Transfer the cake pan to a wire rack and let the cake cool for 10 minutes.

4. Meanwhile, make the frosting: Place the butter, cocoa powder, milk, and 1 teaspoon of vanilla in a medium-size saucepan over medium heat and cook, stirring, until the butter has melted and the mixture comes to a boil, 2 minutes. Remove the pan from the heat and stir in the confectioners’ sugar until the frosting is smooth. Pour the frosting over the top of the cooling cake, spreading the frosting to the sides of the pan with a long metal spatula. Let the frosting set for 15 minutes, then slice and serve the cake.

Keep It Fresh! Store this cake, covered with plastic wrap or in a cake saver, for up for three days at room temperature or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to two months. Let the cake thaw overnight on the counter before serving.

Recipe Reminders

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SPECIAL TOUCHES

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CHOCOLATE BAYOU CITY CAKE

serves:

16 to 20

prep:

15 minutes

bake:

40 to 45 minutes

cool:

10 minutes

JILL CONYER SAYS Houston, Texas, is known as the “Bayou City” because bayous snake their way around the town. Those bayous are “dark and sticky—just like this cake.” I left this cake in the pan, spread the glaze on it, and sliced it while still warm. The pears in the fruit cocktail melt into the batter, making the cake moist and fun. It’s like a soft and gooey brownie!

For the cake

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.25 ounces) plain devil’s food cake mix

1 package (3.9 ounces) chocolate instant pudding mix

1 can (15¼ ounces) fruit cocktail, undrained

4 large eggs

¼ cup vegetable oil

½ cup packed light brown sugar

½ cup coarsely chopped pecans

For the glaze

8 tablespoons (1 stick) butter

½ cup granulated sugar

2 tablespoons unsweetened cocoa powder

½ cup milk

1 cup coarsely chopped pecans (optional)

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix, pudding mix, fruit cocktail and its liquid, eggs, and oil in a large mixing bowl and beat with an