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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Triple Chocolate Cake Recipe

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This recipe for Triple Chocolate Cake is from OUR FAMILY RECIPE COLLECTION II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sour cream
1 3.9 ounce package instant chocolate pudding mix (just the dry mix)
1 15.25 ounce package Chocolate Devil’s Food cake mix
½ cup water
½ cup canola or vegetable oil
4 eggs
1 ½ cups chocolate chips
Powdered sugar for dusting
Directions:
Directions:
Preheat oven to 350 degrees F. Spray a 12-cup Bundt pan with cooking spray and set aside.
In a large bowl, combine sour cream, dry instant pudding mix, cake mix, water, oil, and eggs with an electric mixer on medium speed for about 1-2 minutes, or until thick and smooth.
Use a wooden spoon or a spatula to gently fold in the chocolate chips.
Pour batter into prepared Bundt pan.
Bake for 45 minutes – 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Let cake stand for 12 minutes. Invert on a cooling rack and remove cake from pan.
Once cake is completely cool, dust with powdered sugar.

Note: This cake can be baked in advance, wrapped tightly, and frozen for up to 3 months. Do not dust with powdered sugar until ready to serve.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
https://www.theseasonedmom.com/triple-chocolate-cake/

 

 

 

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