Pre-heat the oven to 350°F and prepare the 9.5-10 inch bundt cake pan by generously buttering it and flouring the bottom and sides.

Add the devil’s food cake mix, instant pudding powder, eggs, water, and vegetable oil to a large mixing bowl and beat together for 2 full minutes with an electric mixer.

Fold in the chocolate chips and pour the batter into the prepared cake pan and bake in the oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Remove it from the oven and let it cool for at least 15 minutes before inverting it onto a cake plate.

While the cake is baking prepare the lavender buttercream.

In a small saucepan, add the milk and the lavender buds and turn it onto low-medium heat.

Stir it constantly until bubbles begin to form on the sides of the pan. Don’t bring it to a boil, but as soon as it starts to bubble, remove it from the heat and let it steep for 10-15 minutes.

Strain the flower buds from the milk and discard them. Allow the milk to come back down to room temperature.

With a whisk attachment on a stand mixer, cream the room temperature butter in the mixing bowl for 2-3 minutes until it is fluffy and lighter in color.

Slowly add the powdered sugar, then add the infused milk (room temperature), vanilla and food dye (optional).

Generously frost the top and sides of the cooled chocolate cake. Serve and enjoy