Anyone that lives in Chicago knows (or should know) the deliciousness of Portillo’s Chocolate Cake. It is the BEST chocolate cake anywhere. Now that I live in Atlanta, not only do I miss the hot dogs and cheese fries (I'm on a personal quest to bring Portillo's to Scenic Hwy.), I also miss the chocolate cake. I’ve even converted Joe into a lover of Portillo’s chocolate cake. He requests it when we’re back visiting my family. He even went on a business trip to Chicago a couple of years ago and had to get some cake while he was in town! I had seen copycat recipes for quite some time, but I was always a little leery of trying one in fear of it not being anything like Portillo’s cake. I decided to make one for Sam’s 2nd birthday. It was a hit with the three of us and really easy to imitate. If you like chocolate cake, this is a really close second to the actual, real Portillo’s Chocolate Cake.
Here are a few notes about the recipe. I didn't have large eggs the day I was baking the cake, so I used 4 medium eggs. The original recipe I used called for 3 large eggs. The recipe also called for 2 cans of frosting and I opted to use one. One was plenty, but if you like a lot of frosting, similar to Portillo's, go with the two cans of frosting.
Copycat Chicago’s Portillo’s Chocolate Cake
1 Betty Crocker Super Moist Devil’s Food Cake Mix (It's important to get the Super Moist kind even if you use another brand.)
3 large eggs (or 4 medium if you don't have large)
1 cup ice cold water
1 cup mayonnaise
1 can creamy Chocolate Frosting (or 2 if you really like frosting. I use one.)
Pre-heat oven to 350 degrees.
Grease 2 9” cake pans. Beat all ingredients together for 4 minutes until smooth. This will make the batter creamy and fluffy.
Pour in pans and bake 30-35 minutes, until toothpick comes out clean.
Cool on wire rack. Frost double-layer cake.
Original recipe found here.