Chocolate Chocolate Chip Cake Recipe
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Ingredients: |
Ingredients: 1 box chocolate cake mix (I know the goal is from scratch, but this one works!)
1 3-oz. pkg. instant chocolate pudding mix
1 8-oz. sour cream
2 eggs
3/4 cup water (you can substitute Kahlua for some of the water)
1/2 cup vegetable or canola oil
6 oz. pkg. chocolate chips
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Directions: |
Directions:Blend all ingredients except chocolate chips in a mixing bowl at medium speed for a few minutes, then stir in the chocolate chips. Pour into a 10" tube pan that has been sprayed with Pam and bake for 1 hour at 325º. Cool for 10 minutes before inverting onto cake plate. If making cupcakes, fill batter 2/3 of the way into paper-lined muffin pans and bake at 350º for 18 - 20 minutes.
Optional: Drizzle a chocolate ganache on top of cake when cooled. Make the ganache by bringing 1/4 - 1/2 cup heavy cream to a boil, then pouring over 1 cup chocolate chips. Cover and allow the chocolate to melt, then stir until smooth. The amount of cream you use will determine how thick or thin your ganache will be. You could even add a flavor to the ganache, such as mint extract, orange oil, cayenne, instant espresso powder, etc. |
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Personal
Notes: |
Personal
Notes: That phrase comes to mind where someone says, "if I had a dime for every time I've made this cake...". Because, truly, it's foolproof and the boys loved it every single time I made it. It travels well, freezes well, is always moist, and makes a great lunchbox treat.
This was one of Oliver's all-time favorites, so for his Belmont graduation I gave this recipe to a friend who makes decorative cakes and, using her mastery of marshmallow fondant, she transformed it into the Belmont logo.
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