Tuesday, January 18, 2011
Ultimate Chocolate Moist Cake
Ingredients
* 1 (18.25 ounce) package devil's food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil,
beaten eggs and water. Stir in the chocolate chips and pour batter into a well
greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden
toothpick inserted comes out clean. Cool cake thoroughly in pan at least an
hour and a half before inverting onto a plate If desired, dust the cake with
powdered sugar.
Instant Chocolate Pudding Mix
Recipe courtesy Alton Brown, 2004
Serves:
3 1/2 cups dry mix
Ingredients
* 3 ounces Dutch-processed cocoa, approximately 1 cup
* 2 ounces cornstarch, approximately 1/2 cup
* 6 ounces confectioners' sugar, approximately 1 1/2 cups
* 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
* 1 teaspoon salt
Directions
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
A fluffy moist chocolate cake mix recipe -- better than Duncan Hines!
Yield:
12-16 servings
Ingredients:
Cake mix ingredients:
2 cups all-purpose flour
1 3/4 cups sugar
1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable shortening
To make the cake:
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
Instructions:
1. Make the cake mix by combining the flour, sugar, cocoa, baking powder, baking soda, and salt, stirring with a whisk.
2. Using an electric mixer or a food processor, blend in the shortening until no lumps remain. (Using the mixer on this makes a dusty cocoa mess, so I prefer the food processor!) This is the dry cake mix part, and you can store it in an air-tight container for several months.
3. Finish making the cake by adding the water, oil, and eggs to the cake mix in a large bowl. Mix on low speed until moistened, and then beat on medium for about 2 minutes.
4. Pour batter into greased and floured pans (one 9x13-inch pan, two 9-inch round cake pans, or cupcakes) and bake at 350 degrees.
Additional Notes:
This is a delicious chocolate cake recipe! It does taste very comparable to a boxed chocolate cake mix -- with a shorter ingredient list. ;) This cake isn't really "healthy", but if you're looking for a regular chocolate cake recipe, this one excels! It's moist, soft, fluffy, and very chocolate-y! My rating: 10/10
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