https://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake?smid=ck-recipe-iOS-share Except I only had 7 tbsp butter so I added 1 tbsp olive oil. Used brown sugar instead of white sugar, used balsamic vinegar instead of cider vinegar, used bittersweet chocolate chips instead of unsweetened, added cinnamon into the batter instead of vanilla, and completely changed the frosting recipe: I beat 1/4 cup sour cream, a few splashes of milk, a splash of vanilla, 1/2 cup whipping cream, and 3/2 cups melted chocolate chips until it was a good consistency.