Best Mother’s Crack Cake

Ah, the legendary “Mother’s Crack Cake” — a moist, gooey, chocolatey dessert that lives up to its addictive nickname! 🍫💥 Here’s a tried-and-true recipe for a cake so good, you might not want to share.

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🍫 Best Mother’s Crack Cake

Ingredients

For the cake:

• 1 box devil’s food cake mix (or chocolate cake mix)

• 1 small box instant chocolate pudding mix (3.9 oz)

• 4 large eggs

• 1 cup vegetable oil

• 1 cup water

For the topping/frosting:

• 1 stick (½ cup) butter

• 4 tbsp unsweetened cocoa powder

• ½ cup milk

• 1 tsp vanilla extract

• 4 cups powdered sugar

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Instructions

1. Preheat oven:

   • Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Make the cake batter:

   • In a large bowl, combine cake mix, pudding mix, eggs, oil, and water.

   • Beat on medium speed for 2–3 minutes until smooth.

   • Pour into the prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.

   • Let the cake cool completely.

3. Make the frosting:

   • In a medium saucepan, melt butter over medium heat.

   • Whisk in cocoa powder and milk until smooth.

   • Remove from heat and stir in vanilla.

   • Gradually mix in powdered sugar until fully combined and smooth.

4. Frost the cake:

   • Pour frosting over cooled cake, spreading evenly.

   • Let set for at least 30 minutes before slicing.

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Tips

• For extra “crack factor,” sprinkle mini chocolate chips or chopped pecans over the frosting while it’s still warm.

• Cake can be made a day ahead — flavors actually improve after resting.

• Serve with a scoop of vanilla ice cream for an over-the-top treat.

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If you want, I can also give a one-bowl “super fudgy” version that’s even stickier and gooier — perfect for chocoholics. Do you want that version too?