Death By Chocolate Cake

Cake
3 cups plain chocolate cake mix
5.6 oz instant chocolate pudding (powder)
9.6 oz Easy eggs (or just measure real eggs…same as 1 ¼ cups)
1 ¼ cup sour cream
4.8 oz water
4.8 oz oil
1 bag mini chocolate chips

Grease two 9” round pans really well. Bake at 350 degrees until cake bounces back when pocked (about 40 min). Freeze, then cut so there are 4 layers.

Frosting
1 ¼ cups milk chocolate chips (NOT semi-sweet)
.75 oz butter (I usually just do a little less than 2 TBS)
3.6 oz heavy whipping cream
1 8ounce tub of cool whip

Melt chocolate, butter, and cream. Fold in cool whip. Frost between every layer.

Tips:
-Use PLAIN chocolate cake mix and PLAIN chocolate pudding (if you use devils food or chocolate fudge or something, it turns out tasting too strong).
-The cake sticks to pans really easily, I would recommend taking them out of the pan to cool before wrapping them in plastic or tinfoil and freezing.
-You need to let the melted chocolate cool a little bit before you fold in the cool whip or else it will melt the cool whip (it kind of does it a little anyways, though and I like to refrigerate it a little before I frost the cakes).