Remember how I told you all that someday I would be forcing you to hear the recipe for the cake that you all foolishly mistook for a ginormous donut?
Guess what.
Today is that day.
The recipe comes from the book The Chocolate Cake Mix Doctor by Anne Byrn.
This is what you will need:
100 (meaningless) points to anyone who can reckon what grocery store Lumberjill frequents often.
Alert: I am not, I repeat I am not at all like the Pioneer Woman. My pictures are less than par. So I am going to spare you the step by step photographic journey of how to prepare this exquisite concoction and leave you to fend for yourselves if you get confused along the way.
Alright.
Here is the list of ingredients for the cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 pkg of devil’s food or dark chocolate fudge cake mix
1 pkg (3.9 oz) chocolate instant pudding mix
1 cup sour cream
1/2c water
1/2 vegetable oil
4 large eggs
1 1/2 cups of semisweet chocolate chips
1. Preheat oven to 350. Spray the Bundt pan with the oil spray, dust with flour, shake out excess. Set aside.
2. In a large mixing bowl, place the cake mix, pudding mix, sour cream, water, oil, and eggs. BLend on low for 1 minute. Stop and scrape the side. Blend on medium speed for 2-3 more minutes. The batter should look thick and well-combined. Fold in chocolate chips. Pour batter into prepare Bundt pan, smooth it out and put it in the oven.
3. Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58-62 minutes. Remove from oven and let it cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
4. Spread with chocolate icing.
Chocolate Icing:
1 cup granulated sugar
5 tablespoons butter
1/2 cup whole milk
1 cup semisweet chocolate chips
1. Place sugar, butter, and milk in a medium sized saucepan over medium-high heat. Stir until mixture comes to a boil, 3-4 minutes Still stirring, let the mixture boil until sugar dissolves, about 1 minute. Remove from heat.
2. Stir in chocolate chips and continue to stir until mixture is smooth and chocolate has melted.
3. Spread icing over cake.
And that’s all there is to it!
My boys even helped me prepare it.
Handsome Dude is showing me that he will not touch his finger into the batter.
And Little Dude . . . well, I suspect Little Dude is just flirting with me.
Yum!
Fact: It really is not a donut.
Try it sometime!
It is tasty.
And I choose to believe that it is low fat!
Later, dudes!
(For more desserts, visit Kelly’s Korner.)
Looks delicious. 🙂
Marla @ http://www.asthefarmturns.wordpress.com
I feel like I missed something. Did you get water on your camera?
Back on topic, that cake looks delicious. And, I like how it’s not completely from scratch. Things from scratch annoy me when there are perfectly good boxes in the world.
Oh, darn! It does look like somthing is up there in the pictures! I probably did get water or something on it!
That is precisely why this is not a photography blog! ha! I am so lame.
Yummy! Thanks for sharing. You know I’m going to have to try it:)
Must be recipe day too. Because I posted my Cinnamon Roll recipe! http://scraphappychristinescorner.blogspot.com/
This is the exact cake we have at almost every family birthday celebration, even the frosting (which we call Fudge Frosting because it tastes like…well, fudge). The great thing about this cake is that it seems to taste even better the next day so you can make it ahead of time…yum!
That sounds and looks so good! I am going to cut and paste right now!!! Thanks dear Mrs. LJ-
Oh Yum!! Now I just may have to try this and I was trying to be good Taylor!! I guess you shop at Fred Meyer, I do too 🙂
LUMBERJILL!!!!
IS THAT FIESTA WARE? I big fat HEART Fiesta. I say i will stop, I have enough, then I see something and I have to have it!!!
BTW, I never would have said it was a donut…I’m much too kind for such folderol!
Well, I don’t know where you shop, but the cake sounds yummy!
That is one devilishly divine looking cake. 😉
Of course it is low fat–the fat escapes out the hole in the middle of the Bundt cake!
oh man, there goes my 30 day shred. Do you put the icing on the cake while it’s (the icing) still hot??
Yum, and Fred Meyer. Me, too. 🙂
That is the best cake book ever… you need to try the Harvey Wallbanger cake, that is our favorite but here in the south, it is hard to find orange cake mix… do you have that there in Ruralville? If so, I must move, Harvey Wallbanger cake makes my life complete.
I’m ready for the technology that allows computer users to taste the yummy food that we see on the computer!!!
Oh my, oh my!
I found you through Beth’s blog and stopped by to check you out. It’s great connecting with other mom’s who have 4 kids, especially stair-steps! 🙂 Now following.
I make that cake a bunch…you don’t even have to put icing on it…it’s that good!
not a doughnut. got it. but couldn’t you agree that a doughnut of that size would be totally awesome? not as awesome as your cake looks, but still!
I wish I had some of that low fat chocolate goodness right now for breakfast. Mmmmm.
Can you supplement fat free milk for whole milk in the icing?
I don’t know 🙁 Never tried it. I would guess it would just not be as thick or creamy?
Yikes, that looks good.
Ok Mrs. LJ – I am in the throes of severe chocolate overdose and lactose intolerance. I hold you entirely to blame, which I will tell everyone on my post tomorrow about trying this recipe of yours – the post will be named “Bundt Of Sin”….
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