"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Devilishly Good Chocolate Cake Recipe

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This recipe for Devilishly Good Chocolate Cake, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Cake Mix Doctor
Added: Saturday, May 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 Square (1 oz.) Unsweetened Chocolate, Finely Chopped
1/2 Cup Water
1 pkg. Plain Devil's Food Cake Mix
1 pkg. Chocolate Instant Pudding Mix
4 Large Eggs
3/4 Cup Buttermilk
1/2 Cup Vegetable Oil
2 tsp. Pure Vanilla Extract
Chocolate Pan Frosting:
8 TBSP. (1 Stick) Butter
4 TBSP. Unsweetened Cocoa Powder
1/3 Cup Whole Milk
4 Cups Powdered Sygar, Sifted

Directions:
Directions:
Preheat the oven to 350. Lightly mist a 12-cup Bundt pan with vegetable spray, then dust with flour. Shake out the excess flour. Set the pan aside. Place the chocolate and water in a small saucepan over low heat. Cool, stirring, until the chocolate is melted, 3 to 4 minutes. Set aside. Place the cake mix, pudding mix, eggs, buttermilk, oil, and vanilla in a large mixing bowl. Fold in the melted chocolate. Blend with mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Pour the batter into the 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 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto another rack to cool completely, 20 minutes more. Meanwhile, prepare the frosting:
Place the butter in a medium saucepan and melt over low heat, 2 to 3 minutes. Stir in the cocoa powder and milk. Let the mixture come just to a boil, stirring, and then remove the pan from the heat. Stir in the powdered sugar until the frosting is thickened and smooth. Pour the warm frosting over the top of a cooled cake, spreading it with a spatula so that it reaches all sides of the cake. Work quickly because this frosting goes on best while still warm.
Transfer the cake to a serving platter and spread the warm frosting over the cake. Let the frosting set for 20 minutes, then slice and serve

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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