Chocolate Truffle Cake

• Butter, To Grease Cake Pans
• Cocoa Powder Or Sugar, To Dust Cake Pans
• 1 box (18 To 20 Oz. Box) Chocolate Cake Mix
• 1 box Instant Chocolate Pudding (5.9 Oz)
• 1 cup Sour Cream
• 4 whole Eggs, Beaten
• 1 cup Vegetable Oil
• 1/2 cups Warm Water
• 2 cups Heavy Cream
• 1/4 cups Light Corn Syrup
• 8 ounces, weight Semisweet Chocolate, Chopped Or Chips

1. Preheat oven to 350 degrees.
2. Prepare two 9-inch cake pans with butter and cocoa powder (or flour, if you have no cocoa).
3. Combine cake mix, pudding, sour cream, eggs, oil and warm water in a large bowl. Stir until combined, then beat for 2 minutes on medium speed.
4. The batter is THICK! Divide between your two pans and spread/shake pans to distribute batter evenly. Bake for 33 minutes in your preheated oven and allow to cool thoroughly.
5. While you're baking your cake, start your frosting! Combine cream and corn syrup in a medium saucepan and heat until barely simmering. Turn heat to low and add the chocolate, whisking until totally melted and smooth. Transfer chocolate mixture to a large bowl and place in the fridge or freezer until cold.
6. When the cake is totally cooled and chocolate is very cold, whip the chocolate cream until stiff. Frost cake and ENJOY!

butter, cocoa, chocolate, chocolate pudding, sour cream, eggs, vegetable oil, water, heavy cream, ubc, weight semisweet chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-truffle-cake-2/ (may not work)