Chocolate Spice Cake

If your celebrating Canadian Thanksgiving this weekend like I am, then this is great recipe for a Thanksgiving dessert.  It satisfies both peoples craving for chocolate and peoples craving for pumpkin pie this season.  This cake is moist and fluffy with great chocolate and spice flavor combinations with just a hint of butterscotch taste.  This is a version of a manipulated cake box recipe that my mom used to make using golden cake mix and vanilla pudding mix.  I decided to use spice cake mix and chocolate pudding mix to keep things festive this weekend.  This recipe is easy and fast, it doesn't even need an icing or frosting if you don't want to, just sprinkle it with icing sugar and enjoy!  This cake is also very versitile you can easily substitue different types of cake mix or substitute different types of pudding mix.  You can also make this in a bundt cake pan, a 13*9in cake pan or even into a muffin pan to make cupcakes!

Chocolate Spice Cake

4 Large eggs
1 Cup sour cream
1/2 Cup vegetable oil
1/2 Cup water
1 Box (18.25ounces) spice cake mix
1 Box (3.25ounces) instant chocolate pudding mix
2 Cups semi-sweet chocoalte chips

For Icing:
2 Ounces unsweetened chocolate
2 Ounces semi-sweet chocoalte
2 Ounces butter
2 Tbsp corn syrup
2 Ounces butterscotch chips

1) Preheat oven to 350F and grease a 13*9in pan
2) Beat eggs at medium speed until blended, then add sour cream, oil, and water and blend until well combined
3) Add cake mix and pudding mix to egg mixture and beat on medium speed for 2min until batter is thick and well blended
4) Fold in chocolate chips and then pour batter into prepared pan
5) Bake for 45-55min or until toothpick in center comes out cleanand cool on wire rack
6) Cut and serve with ice cream or icing sugar and enjoy...or for festive icing see recipe below

For Icing:
1) In a small bowl over a saucepan of simmering water (make sure the water in the saucepan does not touch the bowl) melt unsweetened chocolate, semi-sweet chocolate, butter, and corn syrup until well combined, stirring frequently
2) In a seperate bowl and a seperate saucepan, melt butterscotch chips over simmer water until smooth and melted
3) Pour chocolate mixture over cooled cake and spread evenly, then drizzle the melted butterscotch chips in lines over chocolate mixture
4) Use a wooden toothpick to drag lines through the two mixtures in alternating directions
5) Let icing harden (I put mine in the fridge for an hour), then cut and enjoy!