"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Triple Chocolate Cake Recipe

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This recipe for Triple Chocolate Cake, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Cosby
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (18.25-oz.) pkg. chocolate cake mix (we tested with Duncan Hines)
1 (3.9-oz.) pkg. chocolate instant pudding mix
1 (8-oz.) container sour cream
4 large eggs
c. water
c. vegetable oil
2 c. (12 oz.) semisweet chocolate morsels
c. chopped pecans
Cocoa


Chocolate Glaze
3 (1-oz.) unsweetened chocolate baking squares, melted
1 c. sifted powdered sugar
c. hot water
c. egg substitute
c. butter or margarine, softened

Directions:
Directions:
Combine first 6 ingredients in a large bowl; beat for 1 minute until blended. Stir in chocolate morsels and pecans. Spoon batter into a well-greased 12 cup Bundt pan dusted lightly with cocoa.

Bake at 350 for 1 hour or until cake begins to pull away from sides of pan. Cool in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack. Spoon glaze over top of cake.

Glaze
Combine melted chocolate, sugar, and water; beat at medium speed with an electric mixer until blended. Gradually add egg substitute, and beat until mixture cools. Add butter, 1 tablespoon at a time, beating until blended. Yield: 1 cups


Personal Notes:
Personal Notes:
Tried this chocolate cake recipe for our Thanksgiving feast in 2006. Chocolate is an Ogletree favorite!

 

 

 

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