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Jerry Schall’s Chocolate Cake to the Third Power

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Jerry Schall’s Chocolate Cake to the Third Power



1 pkg. Devils Food Cake Mix (Duncan Hines)
1 pkg. instant chocolate fudge pudding (5.9 oz.)
½ Cup warm water
½ Cup vegetable oil (Wesson Oil)
1 Cup sour cream (8 oz.)
4 large eggs

1-1/2 Cups chocolate chips (12 oz. bag of Nestle Toll house semi-sweet morsels)

Preheat oven to 350oF. Grease the sides and bottom of a Bundt pan with butter or shortening. Flour the pan lightly.

Blend the first 6 ingredients in a large bowl at low speed until moistened (about 30 seconds). Beat batter at medium speed for 5 minutes. Fold chocolate chips into the batter. Pour cake mixture into the prepared Bundt pan.

Bake at 350oF for 50-60 minutes.Cake is done when a wooden toothpick, inserted in the middle of the cake, comes out clean.

Cool cake in pan for 15 minutes before turning out onto a plate. Plate should be able to fit inside a Tupperware cake taker.)

Put the cake on the bottom of the cake taker and cover with the top. Seal the rim of the cake taker to trap the stem inside the cake taker. (This keeps the cake moist.)

When the cake it completely cool, dry any moisture from the top of the cake taker and sprinkle the cake with Confectioner’s sugar, using a sifter. Cover the cake until time to serve.



Serve with whipped cream or vanilla ice cream.

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Ingredients

  • Jerry Schall’s Chocolate Cake to the Third Power
  • 1 pkg. Devils Food Cake Mix (Duncan Hines)
  • 1 pkg. instant chocolate fudge pudding (5.9 oz.)
  • 1/2 Cup warm water
  • 1/2 Cup vegetable oil (Wesson Oil)
  • 1 Cup sour cream (8 oz.)
  • 4 large eggs
  • 1-1/2 Cups chocolate chips (12 oz. bag of Nestle Toll house semi-sweet morsels)
  • Preheat oven to 350oF. Grease the sides and bottom of a Bundt pan with butter or shortening. Flour the pan lightly.
  • Blend the first 6 ingredients in a large bowl at low speed until moistened (about 30 seconds). Beat batter at medium speed for 5 minutes. Fold chocolate chips into the batter. Pour cake mixture into the prepared Bundt pan.
  • Bake at 350oF for 50-60 minutes.Cake is done when a wooden toothpick, inserted in the middle of the cake, comes out clean.
  • Cool cake in pan for 15 minutes before turning out onto a plate. Plate should be able to fit inside a Tupperware cake taker.)
  • Put the cake on the bottom of the cake taker and cover with the top. Seal the rim of the cake taker to trap the stem inside the cake taker. (This keeps the cake moist.)
  • When the cake it completely cool, dry any moisture from the top of the cake taker and sprinkle the cake with Confectioner’s sugar, using a sifter. Cover the cake until time to serve.
  • Serve with whipped cream or vanilla ice cream.

Details

Preparation

Step 1

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