Best WASC Chocolate Cake!!!

This WASC chocolate cake is so easy to make! It's moist, chocolaty, fluffy, and not too dense. It will definitely hold it's shape for sculpting and stacking!

Ingredients:

2 boxes Betty Crocker Devil's Food Cake Mix

2 2/3 c water, room temp

1/2 c vegetable oil

6 large eggs, room temp

16 oz sour cream, room temp

2 c flour (250 g)

2 c sugar (396 g)

1 1/2 tsp salt

1 tbsp pure vanilla extract

1 tbsp instant coffee

Directions: 1) Preheat oven to 350 degrees Fahrenheit. 2) Prepare cake pans with parchment rounds & cooking spray. 3) Add cake mix, flour, sugar, and salt to a mixing bowl. Stir with a whisk until combined and no clumps remain. 4) Dissolve instant coffee into room temperature water and set aside. 5) Add the remaining ingredients (including the coffee/water mixture) into the mixing bowl and mix on low speed for 1 minute. 6) Stop and scrape the bowl and mix for an additional 2 minutes on medium speed. 7) Pour mixture into pans and bake on the middle rack of the oven. *If using two tall 8-inch rounds, bake for approximately 1 hour. If using 4 8-inch rounds, decrease time to approximately 25-30 minutes*

Cakes are done when a toothpick comes out of the center clean. Let the cakes cool in the pans for 10-20 minutes or place directly into the freezer. Wrap cakes in plastic wrap and place in freezer or fridge for storage until needed.

Reese's Chocolate Cake