Friday, June 5, 2009

Chocolate Truffle Cake

Winning viewer chocolate recipe from Ashley T. Richines
Who highly suggests waiting a day after baking before eating this delicious cake because on day two the texture of the cake is like a truffle.


1 Devils food cake mix
2 boxes (4oz) of chocolate pudding mix
5 eggs
1 stick of butter, melted
16 oz of sour cream
1 bag of chocolate chips


1. Pre-heat oven to 350.
2. Combine cake and pudding mix and then create a well in the middle of a large bowl.
3. Dump the sour cream, melted butter and eggs in well.
4. using a large spoon (trust me, your mixer will fry because this is so thick, plus your arms will need the workout! Kitchen Aids work well, too!) Mix all of the ingredients together, don’t be alarmed on how thick it is, that is normal.
5. Then pour the entire bag of chocolate chips in and mix again.
6. Rub or brush Cake Release on bunt pan and put the batter in it.
7. Bake 50 – 55 minutes. Once it is done baking, let it cool for 10 minutes then flip it out!

This cake doesn’t need any frosting but some fresh whipped cream or ice cream is yummy! You can eat it right away, but I highly suggest waiting a day, I promise, it is well worth the wait! Enjoy!!


Amy said...

Should we store this cake in the fridge or at room temperature if we wait a day to serve it?

Amanda said...

Yes, great question! Room temp is prefered, covered... either in a special cake storing thing... or wrapped in foil on a plate. :) YUM!

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