It is a universal fact that chocolate is a better
cure than any medicine ("besides a prayer" - Babs). With that being
said, I would make a great doctor because about 80% of the things I make
require one ingredient that is in the form of chocolate. With Chetty's
Chocolate Cake, the recipe demands for excessive amounts of the stuff. This
cake, first baked by my godmother, then later brought into my home via Babs, is
something that I encourage every chocolate lover to try. With the use of
Devil's Foods cake mix, actual chocolate pudding (I use about 4 1/2 oz of
pudding from those little Snack Packs to make the cake extra moist), and
chocolate chips, this cake is an easy way of making people appreciate life the
way it should be appreciated. WARNING: it becomes an addiction to make this
chocolate heaven, but the 20 minutes needed to prepare the cake is worth
spending, and the hour it takes to bake alone is enough to squeeze in quality
TV programming, a small run (less tempting), or a glass of wine (absolutely).
Chetty's Chocolate Cake
1/2 cup oil
1/2 cup water
8 oz sour cream
4 eggs
4 1/2 oz Hunts Snack Pack Chocolate Pudding
1 box of Devil's Food cake mix
9 oz mini chocolate chips (being the baker, I find
myself just pouring the entire bag, but whatever, it's my kitchen)
Beat oil, water, sour cream, and eggs together
until well blended. Add the remaining ingredients and pour into well greased
bundt pan.
Bake at 325° for 1
hour. Make sure you don't overcook. You want the chocolate chips to remain
gooey. Cool 15 minutes before inverting (aka, flipping the bundt pan over
gently, allowing the cake to gracefully fall onto a prepared plate). Possible
toppings include and aren't limited to: powdered sugar and chocolate
sauce.
Chocolate Sauce
5 semisweet chocolate squares or the
extra chocolate chips
1 tablespoon (T) of heavy whipping
cream
Place chocolate in microwaveable bowl until melted, about
1 minute. Then mix heavy whipped cream with the melted chocolate. Let
cool and pour over cake.
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