Darn Good Chocolate Cake With Martha'S Icing - cooking recipe

Ingredients
    18 1/4 ounces devil's food cake mix or 18 1/4 ounces fudge cake mix
    4 ounces instant chocolate pudding mix
    1 cup sour cream
    1/2 cup vegetable oil
    1/2 cup water
    4 large eggs
    1 1/2 cups semi-sweet chocolate chips
    icing
    1 cup sugar
    5 tablespoons butter
    1/3 cup whole milk
    1 cup semi-sweet chocolate chips
Preparation
    Pre-heat oven to 350 degrees.
    Lightly mist a 12 Bundt pan with PAM and dust with flour.
    Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
    Blend with electric beaters on low speed for 1 minute.
    Stop and scrape down bowl.
    Increase speed to medium and beat 2-3 minutes more.
    Fold in chips.
    Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed. It will also begin to pull away from the pan.
    Place on wire rack and cool for 20 minutes.
    I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
    Meanwhile make icing.
    Place sugar, butter and milk in medium saucepan over medium-high heat.
    Stir until it comes to a boil- about 3-4 minutes.
    Still stirring let mixture boil for 1 minute.
    Remove from heat.
    Stir in chips and stir until smooth.
    Pour and drizzle over bundt cake.

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