Sunday, July 18, 2010

recipe: Triple Chocolate Bundt Cake & a chocolate fiend

the recipe I used:

1pkg. devil's food cake mix
1 pkg. instant chocolate pudding
4 large eggs
1 C sour cream
1/2 C warm water
1/2 C oil
1 1/2 C chocolate chips
bake @ 350 for 45-50 minutes
cool 20 minutes, invert and remove from pan
dusted with powdered sugar and served with fresh raspberries, strawberries and whipped cream

my friend Heidi's recipe:

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2 . In a large bowl, stir together cake mix and pudding mix. Make a well in the center
and pour in sour cream, melted butter, eggs and vanilla extract. Beat on low
speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Blend in
chocolate chips. Pour batter into prepared pan.
3 . Bake in preheated oven for 60 minutes. Cake will appear moist, still take it
out, you don’t want to over-bake. Let cool in pan for 10 minutes, cake will fall
because of the fudgy nature of the cake, that’s ok, then turn out onto serving plate
and cool completely.
4 . Once cool, sprinkle with powdered sugar or cover with chocolate ganache.

I like all of the additional directions of Heidi's recipe.

1 comment:

Nike@TheDirtyHalfDozen said...

Yum. thank you!