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Wednesday, November 10, 2010

Never too much chocolate.

I put this picture of this naked chocolate cake up for TWO reasons: 1. I ain't braggin' but for someone whose not the best baker in the world I'm pretty dang excited I got this bundt cake out of the pan smoothly in one piece. Keywords here in one piece! Hooray! And 2. This cake is just fine the way it is,naked. It needs no icing,sprinkles or colored sugarbut a little powdered sugar can fancy it right up.I'm just sayin'.It is simple and just enough. Make this cake very soon,eat a piece after it cools and you'll never love another chocolate cake this much. Trust me. Enjoy!
Too Much Chocolate Cake and my neighbor 
 down the street Leigh,she's way great.
1 (18.25 ounce) box devil's food cake mix
1 5.9 ounce box of instant chocolate 
 pudding mix
1 cu sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups chocolate chips
1. Preheat oven to 350 degrees. Grease a bundt pan with either nonstick cooking spray or some melted butter.(I find that if you brush the melted butter into the sides and creases within the pan this works just as well as cooking spray if not better.)
2.In a large bowl,whisk together the cake mix and pudding mix.In another medium bowl whisk together sour cream,vegetable oil,warm water, and eggs.Stir the wet ingredients into the dry ingredients.Mix well.Stir in the chocolate chips.
3.Pour batter into the prepared pan and bake for 50-55 minutes until top is springy to the touch and a toothpick comes out clean.Cool in the pan for 1 1/2 hours,invert onto a plate and then let it cool completely on a cooling rack or just invert onto a plate and sprinkle with powdered sugar to serve right away.

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