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