Monday, May 25, 2015

Neverending Chocolate Cake

I wanted to take a dessert for a recent crawfish boil.  I found this recipe from Taste of Home.  I used to subscribe to this Reiman publication over the years and always found good recipes.  I don't usually use box mixes, but this type of cake really starts with that.  With the addition of buttermilk it is a super moist cake and really packs the chocolate.


1 devil's food cake mix (I used Duncan Hines Moist Deluxe Chocolate Fudge)
1 small package instant chocolate pudding mix (I used Hershey brand)
1 1/4 cups buttermilk
1/2 cup vegetable oil
1/2 cup chocolate syrup
4 eggs
1 cup semi-sweet chocolate chips.

Preheat oven to 325 degrees. In large bowl, combine cake mix, pudding mix, milk, oil, syrup, and eggs. Beat on low speed to blend, then beat on medium speed for 2 to 3 minutes. Gently stir in chocolate chips and pour batter into greased and floured 12-cup Bundt cake pan.

Bake for 55 minute to 1 hour or until cake tester comes out clean. Let cake cool in pan for 10 minutes, and then turn out onto cooling rack. Sprinkle with powdered sugar for garnish or drizzle with glaze.  I just used a powdered sugar glaze.  You can melt some chocolate chips also if you wanted more chocolate.

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