When I first had this cake it was because a co-worker made it for a work party. She had slightly undercooked it so it had a gooey center that almost seemed like a filling and it was perfect. Unfortunately I cooked mine all the way so it did not have a gooey center, but it was still delicious. This is the first time I have used my bundt pan (Christmas gift!!) I insisted on the original bundt pan, because Cooking Illustrated says it is the best. The directions for this cake say to grease and flour the pan, but I feel like I would have had good results even if I had skipped that step.
Darn Good Chocolate Cake
1 pkg. plain devil's food or dark chocolate fudge cake mix (18.25 oz)1 pkg. (3.9 oz.) chocolate instant pudding mix
4 large eggs
1 c. sour cream
1/2 c. warm water
1/2 c. vegetable oil (canola, corn, safflower, soybean or sunflower)
1 1/2 c. semisweet chocolate chips
Preheat oven to 350. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45-50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.
Source: The Cake Mix Doctor
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