This extra-chocolatey cake starts with a boxed cake mix and is elevated by adding a few extra ingredients and homemade buttercream frosting.
Preheat oven to 350 degrees.
Liberally spray inside of baking pan with cooking spray.
Prepare boxed cake mix and ingredients according to the directions on the package. Increase vegetable oil to 2/3 cup and add an additional egg.
Once cake mix is mixed, add the package of dry pudding mix and continue to mix until well incorporated.
Pour cake batter into oiled pan. Use rubber spatula to ensure all batter is scraped from mixing bowl.
Bake cake according to cake package directions. (Approximately 50 - 60 minutes or until toothpick inserted in center comes out clean.)
Cool cake in pan on cooling rack.
Soften butter in microwave.
Add confectioner's sugar and mix.
Add milk and vanilla and mix.
Invert cooled cake onto plate or cake stand.
Spoon frosting on top of cake, allowing it to drip down the sides.
By a happy accident, I was out of milk when I last baked this Devil's Food cake with buttercream frosting. But I happened to have Sweet Cream Dairy Creamer on hand, which I substituted for the milk called for in the recipe. It added a delightful extra flavor note!
When making the frosting or glaze, add additional confectioner's sugar for a thicker consistency and additional milk for a thinner consistency. Make sure you add these items very slowly, as the frosting/glaze will thicker or thin out with just a bit added.