Devilishly Good Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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From the Cake Mix Doctor Ingredients:
vegetable oil, spray for misting the pan |
flour, for dusting pan |
1 (1 ounce) unsweetened chocolate square, finely chopped |
1/2 cup water |
1 (18 1/4 ounce) package devil's food cake mix |
1 (4 ounce) package instant chocolate pudding mix |
4 large eggs |
3/4 cup buttermilk |
1/2 cup vegetable oil |
2 teaspoons pure vanilla extract |
Directions:
1. Place rack in the center of the oven and preheat to 350°F.
2. Spray a 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour and set pan aside.
3. Place the chocolate and water in a small saucepan over low heat and cook, stirring, till chocolate melts. about 2-3 minutes.
4. Place cake mix, pudding mix, eggs, buttermilk, oil and vanilla in a large mixing bowl.
5. Fold in melted chocolate.
6. Blend with an electric mixer on low speed for 1 minute
7. Scrape bowl down. Increase speed to medium and beat 2-3 mins more.
8. The batter should look thick and well combined.
9. Pour into prepared pan.
10. Bake 45 - 50 mins or until cake springs back when lightly pressed and just starts to pull away from teh sides.
11. Remove from Oven, place on a wire rack to cool for 20 minutes
12. Run sharp knife along edges of cake and invert on wire rack to completely cool 20 mins more.
13. Frost with Chocolate Pan Frosting (see my recipe).Let frosting set for 20 mins, slice and serve.
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