Chocolate Cavity Maker Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (18.25 ounce) package dark chocolate cake mix 1 (3.9 ounce) package instant chocolate pudding mix 1 (16 ounce) container sour cream 3 eggs 1/3 cup vegetable oil 1/2 cup coffee flavored liqueur (optional) 2 cups semisweet chocolate chips
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Directions: |
Directions:Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack. |
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Number Of
Servings: |
Number Of
Servings:1 bundt cake |
Preparation
Time: |
Preparation
Time:1 1/2 hour |
Personal
Notes: |
Personal
Notes: I don't remember which one of us discovered this recipe first, but we all swear by it. I make the following substitutions: I use butter instead of oil. If I am out of Kahlua, I use strong espresso/coffee instead. Also, I use mini morsel chocolate chips. They seem to melt more evenly. You can make cupcakes out of this recipe. The cake tastes even better the next day. I usually ice it, and let it sit (covered) in my fridge overnight. --Jennifer
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