Monday, October 17, 2011

Chocolate Cake

Back in the days, Costco used to sell an amazing chocolate bundt cake with white icing.  It was at the top of my store-bought dessert list.  For my birthday this year, Mark tried to recreate it (thought up the idea by himself) and came up with a cake even BETTER than Costco's version.  Woah, momma...this is good.  So here are the cake and frosting recipes.  Hot out of the oven is obviously amazing but otherwise, refrigerate it and eat it cold!

Cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
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 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Frosting
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

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