I had grand ideas for my second post, but having just completed a butt-kicking 25-minute circuit workout, my brain is pretty much mush. I've made this horribly delicious chocolate Bundt cake more than a couple times and every time, without fail, it gets rave reviews. The only down part? There's never any left over to bring home. So...here ya go! And be sure to see the glaze recipe that follows. I've found that it makes WAY more than enough for the cake, but it can be saved to be used for dipping fruit, etc. (Pardon all the junk in the background of the picture. What can I say? Baking usually takes place in the middle of about a million other projects.)
Chocolate Lovers' Favorite Cake
1 (18.25 ounce) package devil's food cake mix (not with added pudding)
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips
Preheat oven to 350*. Grease a 10-inch Bundt pan.
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 almond extract. Beat on low speed until blended. Scrape sides of bowl and beat on medium for 4 minutes. Blend in chocolate chips. Pour batter in to prepared pan.
Bake in preheated oven for 50 - 55 minutes. Let cool in pan for 10 minutes, then turn out to a wire rack and cool completely.
Once cooled, glaze with chocolate glaze (see below).
Easy Chocolate Bundt Cake Glaze
Preheat oven to 350*. Grease a 10-inch Bundt pan.
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 almond extract. Beat on low speed until blended. Scrape sides of bowl and beat on medium for 4 minutes. Blend in chocolate chips. Pour batter in to prepared pan.
Bake in preheated oven for 50 - 55 minutes. Let cool in pan for 10 minutes, then turn out to a wire rack and cool completely.
Once cooled, glaze with chocolate glaze (see below).
Easy Chocolate Bundt Cake Glaze
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Listening to: Breakdown by Breaking Bejamin
Mood: Wiped OUT!
In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Listening to: Breakdown by Breaking Bejamin
Mood: Wiped OUT!
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2 comments:
Nom Nom Nom, looks delicious!! I'm envious of your baking skills, but that's what this blog is for...I can live vicariously through you!
And I provided the recipe to start off your awesomeapower baking skills! But...you can't be awesome at everything - gotta leave *something* for me to be good at! :)
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