Death By Chocolate Bundt Cake Recipe 425

DEATH BY CHOCOLATE BUNDT CAKE RECIPE - (4.5/5)

Steps:

• Beat eggs, sour cream, water,and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350 degrees F for 1 hour. When cool, sift powdered sugar on top of cake. Variation: Replace 1/4 cup water with Grand Marnier. Replace 1/4 cup water with Kahlua.

DEATH BY CHOCOLATE BUNDT CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees F In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 60 minutes, or until top is springy to the touch. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. Heat hot fudge in the microwave for 30 seconds, and drizzle on top.

DEATH BY CHOCOLATE CAKE

Steps:

• Beat 4 eggs, water, oil,& sour cream until smooth.
• Add the box of cake mix and pudding stirring until smooth.
• added chocolate chips, mixing just until blended.
• Pour into greased bundt pan.
• Bake at 350 degrees for 50 to 60 minutes.
• I sometimes garnish with powdered sugar when cooled.

DEATH BY CHOCOLATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
• In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

DEATH BY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 f.
• Grease a deep 9 inch spring from pan and line with parchment or wax paper.
• Place 8 oz bittersweet chocolate 1/2 cup butter and milk into a saucepan. stir over low heat until smooth. Remove from heat, beat in sugar and vanilla and cool slightly.
• Beat egg yolks and sour cream in a bowl, then beat into chocolate mixture. sift the flour and baking powder over surface and fold inches.
• Whisk the egg whites in a grease free bowl (not plastic) until stiff. fold into mixture.
• Pour into prepared pan and bake for appx 45-55 minutes-until a toothpick comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool.
• Slice the cooled cake across the middle to make three even layers.
• Make the filling: In a small saucepan, warm the jam with 1 tbls of brandy or cognac an brush over the layers; let sit. Place the remaining brandy ( I usually add more) in a pan with 14 oz of bittersweet chocolate and 7/8 cup of butter. Heat gently, stirring until smooth. Cool the mixture until it starts to thicken.
• Spread the bottom layer of the cake with half the chocolate filling taking care not to disturb the jam.Top with second layer and spread with remaining chocolate filling. Top with final layer and press down lightly.
• Make Ganache: Heat the cream and the semi sweet chocolate together over low heat stirring frequently until chocolate has melted. Pour into bowl, let cool, then whisk until mixture begins to stiffen.
• After cake has set, spread the top and sides of the cake with ganache and decorate with chocolate curls or chocolate leaves.

DEATH BY CHOCOLATE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. When cake is cool, sift confectioners' sugar over the top.