"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Jacquie's Award Winning Chocolate Cake Recipe

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This recipe for Jacquie's Award Winning Chocolate Cake, by , is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqueline Schroeder-Dose
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package devil's food cake mix
1 5.9 oz. 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

Glaze:
2 cups semisweet chocolate chips
2 T. vegetable oil
1/4 c. raspberry liqueur or. 1 tsp. raspberry flavoring

Directions:
Directions:
Preheat oven to 350

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.

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 and invert onto a plate.

In a small saucepan over low heat, melt the chocolate chips with the oil until smooth. Add the liqueur or flavoring and pour over the top of the cake letting in run down the sides. Garnish with fresh berries if desired.

Personal Notes:
Personal Notes:
For the moistest cakes, bake ahead of time and freeze overnight. The next day thaw, brush off the crumbs and frost.

 

 

 

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