Chocolate Chocolate Cake
I made this for Nathan's last birthday, and for Matthew's birthday yesterday. It's pretty much the best chocolate cake EVER.
Angella
INGREDIENTS:
1 (18.25 ounce) package dark chocolate cake mix (Betty Crocker Devil's Food Cake rocks!)
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur (I substitute this with chocolate milk)
2 cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
Chocolate icing makes it unbelievable.
Angella
INGREDIENTS:
1 (18.25 ounce) package dark chocolate cake mix (Betty Crocker Devil's Food Cake rocks!)
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur (I substitute this with chocolate milk)
2 cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
Chocolate icing makes it unbelievable.
| Permalink | 
