Chocolate Candy Cake - cooking recipe

Ingredients

18 ounces devil's food cake mix
1 1/2 cups chocolate milk
3 eggs
4 ounces chocolate pudding
1/3 cup canola oil
1 cup mini chocolate chip
1 lb butter, room temperature
2 cups white chocolate chips, melted and cooled
16 ounces confectioners' sugar
2/3 cup sour cream, room temperature
optional
assorted miniature chocolate candy bar

Preparation

Preheat 350\u00b0F Coat 2 9-in round cake pans with cooking spray.
On medium-high speed, beat cake mix, milk, eggs, pudding and oil until fluffy (3 minutes).
Stir in mini chips. Divide batter between pans. Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Transfer from pans to racks. Cool completely.
On medium-high speed, beat butter until smooth (1-2 minutes). Gradually beat in melted chips until combined. Gradually beat in confectioner's sugar, then sour cream until light and fluffy.
Place one cake layer on serving plate. Spread with 1 cup frosting. Top with remaining layer. Spread top and side with remaining frosting. Garnish with candy bars, if desired.