Chocolate Better Than Sex Cake

By carvalhohm

Ingredients

• For Dark Chocolate Glaze:
• 1 package Duncan Hines Chocolate Butter Cake mix or Deep Chocolate Cake mix
• 3/4 cup pecans, toasted and then chopped
• 12 ounces semisweet chocolate chips
• 1 (4-ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 4 large eggs
• 1/2 cup oil
• 1/4 cup water (split with coffee if desired)
• 1 teaspoon vanilla
• 1 pound semisweet chocolate chips
• 1 cup water
• 1 teaspoon vanilla

Details

Adapted from recipelion.com

Preparation

Step 1

1. Grease well and flour a tube, bundt, or 13 by 9 by 1-1/2 inch cake pan. For tube or bundt pan, have oven rack in lowest position. For cake pan, put rack in center of oven.

2. Preheat oven to 350 degrees. Coat nuts and chocolate chips with 1 tablespoon cake mix and set aside.

3. Combine cake mix, pudding mix, sour cream, eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 minutes. Fold in chocolate chips and nuts.

4. Turn into pan and bake at 350 degrees for 1 hour or until cake tests done with cake tester. Cool for 15 minutes and if tube or bundt pan is used, turn onto rack.

5. Cake should be completely cool before glazing. Cake freezes well without glaze.


For Dark Chocolate Glaze:
1. Combine semisweet chocolate chips with water in top of double boiler over simmering water.

2. Stir until smooth, shiny, and well blended. Remove from heat and stir in vanilla.

3. Cool to room temperature or chill until slightly thickened. Pour over cake or apply with a spatula.