Directions: |
Directions:Cake:
1. Preheat oven to 350 degrees. Lightly mist a 12-cup Bundt
pan with vegetable oil spray, then dust with flour. Shake out
excess flour. Set the pan aside.
2. Place the cake mix, pudding mix, sour cream, water, oil
and eggs in a large mixing bowl. Blend with an electric
mixer on low speed for 1 minute. Scrape down the sides of the
bowl. Increase the speed to medium and beat 2 to 3 minutes
more, scraping the sides down again if needed. Fold in the chocolate
chips, making sure they are well distributed throughout the
batter. Pour the batter into the pan, smoothing it out. Place
the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with
your finger and is just starting to pull away from the sides
of the pan, about 55 to 62 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 a rack to cool completely, 20 minutes more.
4. Meanwhile, prepare the Chocolate Icing.
5. Place the cake on a serving platter and pour the warm icing
over it. Let the cake rest for 10 minutes before slicing.
Icing:
1. Place the sugar, butter and milk in a medium-size saucepan over medium-high heat. Stir until the mixture comes to a boil, 3 to 4 minutes. Still stirring, let the mixture boil until the sugar dissolves, about 1 minute. Remove the pan from the heat.
2. Stir in the chocolate chips, and continue to stir until the mixture is smooth
and the chocolate has melted. Spread the icing over the cooled cake. |
This recipe for CHOCOLATE CAKE with CHOCOLATE ICING is from