Christa and I tasted this chocolate cake our friend Amy brought to an event and LOVED IT! We liked it so much that we wrote a blog about how good it was. Fast forward to a couple of days ago when I needed a good dessert to make for my bunco group. I went to our recipes and found this chocolate cake. I remembered it tasted good, but could not remember how easy or hard it was to make. I looked at the blog and saw there were not many ingredients and it seemed easy. The recipe came from one of Amy’s former co-workers who would always bring it to school events. OMG!!!! This was not only the easiest cake I have ever made (basically a dump cake), but it was the best tasting!!! All of the girls from Bunco loved it and Christa and her family raved about it. Everyone loved it because it was so rich and moist! Who Should Make This Cake?
- Lazy People (like myself): People who don’t want to spend a large amount of time baking.
- Non-bakers (people who generally just stick to making the cake mix in the box).
- People who LOVE CHOCOLATE….This recipe has lots of it!
- People who want to be the STAR of the event!!! People who want others to rave and rave about what they brought…people who want people to think they slaved all day making this SOPHISTICATED RECIPE.Ok….I’m Convinced….What is the RECIPE?
Amy’s Favorite Chocolate Cake Recipe
1 Box of Devil’s Food Cake Mix
1 Small Box of Instant Chocolate Pudding
1 Cup of Melted Butter
2 Cups of Sour Cream
1 Teaspoon of Almond Extract
2 Cups of Chocolate Chips
Powdered SugarPreheat oven to 350 degrees, grease and flour bunt pan. In large bowl (kitchen aid mixer) combine dry ingredients, add eggs, melted butter, sour cream, and almond extract. Mix and beat for 2 minutes, and then stir in chocolate chips. Pour mixture in pan and bake for 55 minutes. Let cool for 10 minutes in pan and then remove from pan and let completely cool on rack. Sprinkle with powdered sugar.Do I Have Any Suggestions?
Yes! My pan wasn’t large enough. I went ahead anyway and filled it up. I am not a professional baker and knew no better. Some of it spilt on the bottom of the oven a few times, but it just baked and I scooped it up. My advice is to not fill your bundt pan too full. If you have extra batter, cook it in a different pan. Don’t waste the batter because it is too good!!! Also, I didn’t have almond extract so I used vanilla extract and it still tasted great!
My question for you, have I convinced you this is one of the best cakes ever?