Sunday, February 6, 2011

Rich Chocolate Bundt Cake

I got a bundt cake pan for Christmas (in a round about way) and have just been aching to use it. We had a little talent show for Family Home Evening and I thought making a fancy cake would be a great dessert for my little superstars. In the end, the two big superstars were the ones who ate most of the cake, but hey, I'm not complaining. I looked at a lot of recipes on, and they were all very similar. It sounds like you can use this model of a cake recipe and switch out the flavors of cake or pudding, or chocolate chips to accommodate what you are wanting. It was a very moist, thick cake, with an excellent flavor. I got the frosting recipe from Nicole and the rich, chocolate frosting, with the sweetness of the cake was so great together.

Too Much Chocolate Cake
1 package devil's food cake mix
1 small package instant chocolate pudding mix (I used sugar free and it was still excellent)
1 c. sour cream
1 c. vegetable oil
4 eggs
1/2 c. warm water
2 c. semi sweet chocolate chips (if you have mini chips, I think they would melt a little better)

Preheat your oven to 350 degrees. In a large bowl mix together the cake mix and pudding mix. Beat the eggs. Add the sour cream, vegetable oil, beaten eggs and water and stir well. Put a tablespoon of flour in a bowl with the chocolate chips and coat them with the flour (this helps so that they don't all sink right to the bottom). Then stir them into the cake mixture. Pour the batter into your well greased bundt cake pan. Bake it for 50-55 minutes, or until the top springs back to the touch. Cool the cake in the pan for at least an hour and a half, then flip it over onto your dish and frost it. I actually halved the recipe for the frosting and it was enough for this type of cake. I know when Nicole made it, she was doing a layered cake and she needed the whole recipe of frosting. I am putting the recipe in the way Nicole gave it to me (whole).

Decadent Chocolate Frosting
1 1/4 stick of butter
1 1/3 c. brown sugar
1/2 tsp. salt
1 c. cocoa
1 c. heavy whipping cream
2 tsp. vanilla

Melt the butter and brown sugar in a saucepan over a medium-low heat. Add the cocoa, salt and whipping cream and stir it all constantly until it is well combined. Remove it from the heat and add the vanilla and stir well. It will be pretty runny. Let it cool for about an hour and then frost your cake with it.

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