"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chocolate Cake Recipe

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This recipe for Chocolate Cake, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don & Carol Blalock
Added: Thursday, July 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. devil's food cake mix
1 sm. pkg. chocolate instant pudding
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semisweet chocolate chip

Directions:
Directions:
Lightly mist a 12-cup Bundt pan with vegetable oil spray, then
dust with flour (or cocoa).
Place the cake mix, pudding mix, eggs, sour cream, warm
water, and oil in a large mixing bowl. Blend with an electric
mixer on low speed for 1 minute. Increase the speed to
medium and beat 2 to 3 minutes more. Fold in the chocolate
chips. Pour batter into prepared pan.
Bake at 350 degrees for 45 to 50 minutes. Cool on wire rack
for 20 minutes. Invert it onto the rack to cool completely.

Shiny Chocoolate Glaze:
2 Tbl. butter
2 Tbl. cocoa
1/4 cup heavy whipping cream
1 cup confectioners sugar, sifted
1 tsp. pure vanilla extract

Melt the butter in a small heavy saucepan over low heat. Add
the cocoa and cream and stir until the mixture thickens, 2
minutes. Do not boil. Remove the pan from the heat and stir in
the confectioners sugar and vanilla until the mixture is smooth.

For a richer cake I use almond extract in the cake and
subsitute almond extract for the vanilla in the glaze.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Taylor and Mackenzie requested this recipe to be included in the cookbook because it is their favorite chocolate cake.

 

 

 

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