Better than pretty much everything chocolate cake
Yes, even better than that.
This is my go-to recipe when I’m bringing a dessert to a potluck. It is a quick (other than the baking part), easy, to-die-for-delicious chocolate cake and I always have all the ingredients I need on hand. I dare you to make it and not have a nearly orgasmic experience when you taste it. I took it to a family get-together on Sunday and the oohs and aahs were almost as audible as Meg Ryan’s.
Decadent Chocolate Bundt Cake
1 box Betty Crocker Triple Chocolate Fudge cake mix
1 large box instant devil’s food pudding mix
1 cup sour cream
1 cup canola oil
1/2 cup warm water
2 cups mini semisweet chocolate chips
Preheat oven to 350 degrees. In a large bowl, combine cake mix, pudding mix, sour cream, oil, eggs and water. Beat on medium speed for two minutes. Stir in chocolate chips and pour into a greased and floured bundt pan.
Bake for 50 to 55 minutes or until top springs back when lightly touched and toothpick inserted in the center comes out clean. Cool cake thoroughly in pan for a good hour and a half before turning over onto a serving platter. Top with chocolate glaze recipe below and sprinkle with chopped pecans and shredded coconut.
NOTE: To make this chocolate cake even better, make it a day ahead. Allow it to cool no more than 45 minutes or so in the pan. Invert onto a plate and cover tightly with plastic wrap. Refrigerate overnight. Trust me on this one.
3/4 cup semisweet chocolate chips
3 T butter
1 T light corn syrup
1/4 tsp vanilla extract
Combine ingredients in a microwaveable bowl. Microwave on high for 30 to 45 seconds, stirring every 15 seconds, until completely melted. Do not overcook! Spread or pour warm glaze over top of chocolate cake and let drizzle down the sides.
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