Classic Darn Good Chocolate Cake

I love The Cake Doctor books.  My husband recently went to Tennessee to visit his family.  I wanted to bake a cake for him to take.  I didn't want one with icing since it may melt on the 15 hour trip in a warm car.  I looked through The Cake Doctor Returns book and found this recipe.  It was a big hit in Tennessee so I made it again to take to the monthly school nurses meeting to celebrate Nurses Appreciation Week.  Many have asked for the recipe so here it is. Classic Darn Good Chocolate Cake

Page 228 in The Cake Doctor Returns by Anne Byrn. I used Duncan Hines Dark Chocolate Fudge Cake Mix and Jello Sugar Free, Fat Free Chocolate Fudge Pudding.  Just make sure your cake mix is plain and not the kind with pudding already in it.

1 pkg plain chocolate cake mix 1 pkg chocolate instant pudding mix 4 large eggs 1 cup sour cream, reduced fat, or plain yogurt 2/3 cup water 1/2 cup vegetable oil 1 tsp Pure Vanilla Extract 1 1/2 cups semisweet chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12 cup Bundt pan with vegetable oil spray then dust it with flour. Shake our the excess flour and set the pan aside. 2. Place the cake mix, pudding mix, eggs, sour cream or yogurt, water, oil, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1 1/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Fold in the chocolate chips. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven. 3. Bake the cake until the top springs back when lightly pressed with a finger, 55 to 60 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 to 20 minutes. ( I lay a damp paper towel on top to seal in some of the moisture) Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake to a wire rack. ( I then re-dampen the paper towel and lay it over the cake again) . Let cake cool completely. You can then serve as is or sift some powdered sugar on top. 4. This cake can also be baked as cupcakes. It can be frozen also. If you zap it in the microwave, the chocolate chips will become soft just as if it is fresh out of the oven again.

Servings: 16

Nutrition Facts Serving size: 1/16 of a recipe (3.5 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Chocolate and Peanut Butter Cakes

 

Love to Cook: Reese's Cup Chocolate Peanut Butter Cake (Annie's Eats)

Oh my goodness!  Andy and I LOVE chocolate and we love peanut butter.  When I  saw this recipe on Jenn Mair's blog I had to share.

I have not tasted the above cake but I have tasted the cake in the next link.  It is from Taste of Home.

Blue Ribbon Peanut Butter Torte. 




http://www.tasteofhome.com/recipes/Blue-Ribbon-Peanut-Butter-Torte

Our pastors wife, who is an excellent baker, brought this cake to our missions conference ladies luncheon.  the cake is a moist peanut butter cake but the chocolate filling is to die for.  It is so smooth and rich and creamy.  Almost like a silky truffle on your tongue.  And the icing is wonderful too!