"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Triple Chocolate Cake Recipe

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This recipe for Triple Chocolate Cake, by , is from OUR FAMILY RECIPE COLLECTION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Traci Bichalski

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
˝ cup water
˝ cup canola or vegetable oil
4 eggs
1 ˝ 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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