Monday, May 10, 2010

My Favorite Chocolate Cake

recipe from The Cake Doctor cookbook

Darn Good Chocolate Cake


1 package devil’s food cake mix

1 package (4 oz.) chocolate instant pudding

1 cup sour cream

½ cup water

½ cup vegetable oil

4 large eggs

1 cup semisweet chocolate chips

Preheat the oven to 350 degrees.

Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour.

Mix with an electric mixer on low speed for 1 minute: cake mix, pudding mix, sour cream, water, oil, and eggs.

Beat 2 to 3 minutes more on medium speed.

Fold in the chocolate chips.

Pour the batter into the prepared pan.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58 to 62 minutes.

Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.


Martha’s Chocolate Icing


1 cup granulated sugar

5 tablespoons butter

1/3 cup whole milk

1 cup semisweet chocolate chips

Heat the sugar, butter, and milk in a medium-size saucepan over medium-high heat.

Stir until the mixture comes to a boil, 3 to 4 minutes.

Still stirring, let the mixture boil until the sugar dissolves, 1 minute.

Remove the pan from the heat.

Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted.

Let it sit and thicken for a few minutes.

Place the cake on a serving platter and pour the warm icing over it.

Serve chilled.

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