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Chocolate Lover’s Dream Cake
Nb persons: 16
Yield:
Preparation time: 20 min
Total time: 3 hours 35 min
Source: Betty Crocker
| 1 package Betty Crocker® SuperMoist® butter recipe chocolate cake mix | |
| 1/2 cup | chocolate milk |
| 1/3 cup | butter or margarine, melted |
| 3 | eggs |
| 1 container (16 ounces) | sour cream |
| 1 package (4-serving size) | chocolate fudge instant pudding and pie filling mix |
| 1 bag (12 ounces) | semisweet chocolate chips, (2 cups) |
| Rich Chocolate Glaze | |
| 3/4 cup | semisweet chocolate chips |
| 3 tablespoons | butter or margarine |
| 3 tablespoons | light corn syrup |
| 1 1/2 teaspoons | water |
1.Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening; lightly flour.
2.Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until well blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
3.Bake 55 to 65 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. Drizzle Rich Chocolate Glaze over cake. Store loosely covered at room temperature.
Method for Rich Chocolate Glaze: Heat all ingrients in 1-quart saucepan over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.
You don’t want to lose even a drop of this divine batter, so measure the volume of your bundt cake pan using water to make sure it holds 12 cups. If the pan is smaller than 12 cups, the batter will overflow during baking.
For a milder chocolate flavor, use milk chocolate chips instead of semisweet.
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