This is a nice and simple chocolate cake that turns out to be surprisingly yummy. Be warned, it's not a low-cal dessert! The best part - no icing needed. Pull it out of the oven, let it cool a few minutes and then ENJOY!
Ingredients:
Vegetable oil spray for misting the pan
Flour for dusting the pan (i used cocoa powder)
1 package plan devil's food or dark chocolate fudge cake
1 package chocolate instant pudding mix (i used sugar free)
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil (i used canola)
1 1/2 cups semisweet chocolate chips
Place a rack in the center of the oven and preheat the oven to 350. Lightly mist 12 cup Bundt pan with spray, then dust with flour. Shake out the excess flour. Set pan aside.
Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in large mixing bowl. Blend with electric mixer on low 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer sped to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 - 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and inert it onto the rack to cool completely; 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.
No comments:
Post a Comment