Quadruple Chocolate Slam Cake

A recipe from Madison Adams for the Local Hero Challenge Recipe Contest. A great example of how you can use local ingredients in all recipes!

  • 1 package Devil’s Food Cake Mix
  • 1 c. sour cream
  • 3/4 c. Mapleline Farms Chocolate Milk
  • 1/3 c. oil
  • 3 Diemand Farm Med. Brown Eggs
  • 1 1/2 c. semi-sweet chocolate chips
  • Chocolate Icing (recipe below)

Directions:  Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans or one 9X13 rectangle cake pan. In large bowl, combine cake mix, sour cream, water, oil and eggs at low speed until moistened. Beat 2 minutes at highest speed. Stir in 1 cup of the chocolate chips. Pour batter into prepared pans. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pans. Cool completely.  Frost cake and top with additional 1/2 cup of chocolate chips.

Chocolate Icing:

  • 1 cup softened butter
  • 1/2 cup cocoa powder, sifted
  • 5 cups powdered sugar
  • 1 teaspoon vanilla
  • 3-4 tablespoons Mapleline Farms milk

Whip butter and cocoa together until smooth in large bowl.  Stir in vanilla and powdered sugar.  Slowly stir in milk until frosting reaches desired consistency.