Tuesday, February 26, 2008

Chocolate Fix

I took this cake to my ladies' meeting today, and upon receiving several recipe requests, I agreed to post it here. This cake is chocolate-y to the max, but it's not too rich & heavy... enjoy!

Quick Tunnel of Fudge Cake

1 1/2 c. milk
1 pkg (3.4 oz.) chocolate pudding mix - the cook & serve kind, NOT instant!
1 c. chocolate chips
1 Tbsp. butter

Place milk in med. saucepan, whisk in pudding mix. Cook, stirring, over med. heat until the mixture comes to a boil (4 to 5 min.) Remove from heat & stir in the chocolate chips & butter. Stir until the pudding is smooth and thickened and the chocolate has melted. Set aside while you mix the cake.

1 pkg. devil's food cake mix
1/2 c. oil
1/2 c. sour cream or plain yogurt
1/2 c. water
4 eggs
1 tsp. vanilla

Preheat oven to 350°. Lightly mist a 12-cup Bundt pan with non-stick spray, then dust with flour. Or, I just heavily spray with the non-stick spray & skip the flour :)

Place all cake ingredients in large mixer bowl. Blend with electic mixer on low speed for 1 min., stop machine & scrape sides of bowl. Increase speed to medium, beat 2 minutes more.

Reserve 2 cups of the batter. Pour remaining batter into the prepared pan. Spoon the pudding filling in a ring on the top of the batter, making sure it does not touch the sides of the pan. Spoon the reserved batter over the filling, smoothing it out with a spatula all the way to the sides of the pan. Place pan in oven.

Bake until it springs back when lightly pressed with your finger & is just starting to pull away from the sides of the pan. 45-50 min. Cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely. Dust with powdered sugar when it is cool.

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