Want an easy one, that tastes great? Buy any old chocolate cake mix (they were $1 each at Winn-Dixie store this week!) and add a pack of jello chocolate pudding, which really keeps it moist. Then buy a can of the icing, put it in a decorating bag, and go to it. Easy, but tasty and you can keep in the fridge because of the pudding mix. I swear it is good.

Chocolate Cake: 4 ounces unsweetened chocolate, chopped 1/3 cup unsweetened cocoa powder 1 cup boiling water 2 1/4 cups all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup unsalted butter, room temperature 2 cups granulated white sugar 3 large eggs 2 teaspoons pure vanilla extract 1 cup milk Frosting: 5 ounces unsweetened chocolate, chopped 1/3 cup milk 1/2 cup unsalted butter, softened and cut into pieces 4 cups confectioners sugar, sifted to remove lumps 1/8 teaspoon salt 2 teaspoons pure vanilla extract Chocolate Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Set aside. In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Butter or lightly spray a wire rack with Pam before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting. Frosting: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar. To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Just leave out the frosting and make your own if you want it white or buttercream Chocolate Cake 5 ounces fine-quality unsweetened chocolate, chopped 2 1/4 sticks unsalted butter, softened 2 3/4 cups sifted cake flour (not self-rising; sift before measuring) 1/4 cup unsweetened cocoa powder (not Dutch-process) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 4 large eggs, at room temperature 30 minutes 1 cup granulated sugar 1 cup packed light brown sugar 1 1/2 teaspoons pure vanilla extract 2 cups sour cream For frosting 1 cup sugar 6 tablespoons all-purpose flour 6 tablespoons unsweetened cocoa powder (not Dutch-process) 1 1/2 cups whole milk 4 ounces fine-quality unsweetened chocolate, finely chopped 1 tablespoon pure vanilla extract 6 sticks (1 1/2 pound) unsalted butter, at room temperature Equipment: 2 (8- by 2-inch) round cake pans Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles. Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes. Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour. Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming. Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable. Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting. Cooks' notes: ·Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature. ·Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using. ·Cake can be frosted 1 day ahead and chilled, covered.