Wanna Bake a Cake?

“Your good friend has just taken a piece of cake out of the garbage and eaten it.  You will probably need this information when you check me into the Betty Crocker Clinic.”
— Miranda, Sex and the City

Do you like chocolate?  Of course you do.  Unless you’re Karen.  Or unAmerican.  So, do I have the cake for you!  Yes, its base is a boxed mix, but it’s doctored with other stuff that makes it so moist and delicious, you won’t have to admit it to anyone.  I never do.  And it’s called . . .

Too Much Chocolate Cake (from allrecipes.com)

  • 1 18.25 oz. box of Devil’s Food Cake mix
  • 1 5.9 oz. instant chocolate pudding mix (you cannot use the sugar-free for this – there’s not as much mix in them because, you know, no sugar)
  • 1 cup sour cream
  • 1 cup vegetable oil (I use canola)
  • 4 eggs, beaten
  • 1/2 cup warm water
  • 2 cups semi-sweet chocolate chips (I use the mini ones)

1. Pre-heat oven to 350.

2.  In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and warm water (make sure you scrape the bottom of the bowl).  Batter will be thick.  Stir in chocolate chips.

3. Spoon batter into well-greased 12-cup Bundt pan and smooth out (don’t cheat on the size of the pan – this cake rises quite a bit).

4. Bake for 50-55 minutes, or until the top is spongy and a toothpick inserted in the center comes out clean.

5.  Cool cake thoroughly in pan before inverting onto serving plate (you can get away with not cooling it all the way; last time I only waited 30 minutes or so because it was getting late and I still needed to glaze it before going to bed).

The original recipe says to dust with powdered sugar.  I’m sure that’s fine, but I prefer . . .

Satiny Chocolate Glaze (also from allrecipes.com)

  • 3/4 cup semi-sweet chocolate chips (I suppose you could use whatever kind of chocolate you prefer for this part – next time I might try dark chocolate)
  • 3 tablespoons butter (the most recent time I made this, I only had unsalted butter, so I added about 1/4 to 1/2 teaspoon of coarse kosher salt, which made for the best salty-sweet taste)
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon vanilla extract

1. In a double boiler over hot (not boiling) water, stir chocolate, butter, and corn syrup until smooth and shiny.

2. Stir in vanilla.

3. Drizzle warm glaze over the cake, letting it run down the sides.

Serves however many people you need it to, depending on the size of the slice, of course (I think I served about 16 or so)!

I took this to work this week, and it was gone in no time at all.

You are very welcome.


6 thoughts on “Wanna Bake a Cake?

  1. Mmmm. Sounds wonderful. I might try this with mint chocolate chips at some point too. Of course in my little world mint is a most wonderful thing.

  2. ooooooooooooo! This sounds perfectly delicious. I’m going to try it next time I have book club…or sooner, whichever comes first.

  3. Jenna, mint chips would be yummy, I bet. I’ve also been dying to try it with peanut butter chips! Dawn, let me know if you do make it!

  4. I ran into cinnamon chocolate chips the other day and thought they’d be a good substitute here too. Maybe with the chips and adding some cinnamon to the icing you could create a Mexican chocolate cake.

    I’m not usually big on sweets but cake has been sounding fantastic for the last couple weeks.

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