I promise, I really have been eating healthy. I made this cake for the Tremont Elementary School Family Fun Night Fundraiser (apparently cake walks never go out of style). I didn’t eat any of it, but it does deserve to go on this blog because it is phenomenal. It is not healthy…not at all. It’s just pure moist chocolaty goodness. The recipe comes from The Cake Mix Doctor Cookbook, which is devoted to fantastic cakes that start with a store bought cake mix. I have a good friend who makes a delicious Hummingbird Cake out of this cookbook. So if and when you need some good old-fashioned delicious chocolate cake, give this recipe a try. It does not need icing, so for all of you people who love cake and hate icing, this is your cake! Top with vanilla ice cream or some light whipped cream and some fresh raspberries or strawberries. Okay, maybe I had a little bit….
In regard to the healthy point, I am committing over the next few months to add more Clean Eating recipes to my blog (and have recently added a “Clean Eating Recipes” category in the Recipe Box pull down menu). Clean Eating means a commitment to eating real, whole, natural foods such as vegetables, fruits, whole grains, natural oils, nuts, beans and lean meats and an elimination of processed foods, sugar, cheese, complex carbs, caffeine, alcohol. For some people it is a way of life, for others, it is a way to get back to the basics of healthy cooking and eating. Hopefully when you are in need of some healthy, “clean” recipes, you will remember that I have a specific place you can find some tried and true ones! Now, back to the cake….
Darn Good Chocolate Cake (Serves 12-14)
1 package plain devil’s food or dark chocolate fudge cake mix
1 (3.9 oz) package chocolate instant pudding
4 large eggs
1 cup light sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semisweet chocolate chips
powdered sugar (for dusting)
Preheat oven to 350 degrees. Place cake mix, pudding mix, eggs, sour cream, warm water and oil in large mixing bowl. Blend on low for a few minutes, scrape bowl, and blend for another 1-2 minutes. Batter will be very thick; make sure all ingredients are well combined. Fold in chocolate chips. Pour batter into greased and floured Bundt pan.
Bake 45-50 minutes, or until cake springs back when lightly touched and cake just starts to pull away from sides of pan. Place on rack to cool for 20 minutes before inverting and letting it cool completely (at least 20 more minutes). Sift a little powdered sugar over the top. Serve as is or with a side of light whipped cream and strawberries, raspberries or blackberries.
Personally I think this cake stays moister if you bake it as a Bundt cake, but it will also yield 15-20 cupcakes (bake at 350 degrees for approximately 20 minutes).
Recipe from The Cake Mix Doctor