Darn Good Chocolate Cake With Martha's Icing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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This is from the cake doctor. I got this recipe from Shelly who I taught kindergarten with and all of the chocolate lovers in our group were smiling when she brought this to our gatherings. I have baked this in the bundt pan and some of the icing goes into the hole giving each piece a little bit of fudge. I used my Lady Ann pan and put all of the icing in the indention making it decadent and impressive. Ingredients:
18 1/4 ounces devil's food cake mix or 18 1/4 ounces fudge cake mix |
4 ounces instant chocolate pudding mix |
1 cup sour cream |
1/2 cup vegetable oil |
1/2 cup water |
4 large eggs |
1 1/2 cups semi-sweet chocolate chips |
icing |
1 cup sugar |
5 tablespoons butter |
1/3 cup whole milk |
1 cup semi-sweet chocolate chips |
Directions:
1. Pre-heat oven to 350 degrees.
2. Lightly mist a 12 Bundt pan with PAM and dust with flour.
3. Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
4. Blend with electric beaters on low speed for 1 minute.
5. Stop and scrape down bowl.
6. Increase speed to medium and beat 2-3 minutes more.
7. Fold in chips.
8. Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed. It will also begin to pull away from the pan.
9. Place on wire rack and cool for 20 minutes.
10. I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
11. Meanwhile make icing.
12. Place sugar, butter and milk in medium saucepan over medium-high heat.
13. Stir until it comes to a boil- about 3-4 minutes.
14. Still stirring let mixture boil for 1 minute.
15. Remove from heat.
16. Stir in chips and stir until smooth.
17. Pour and drizzle over bundt cake.
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