Chocolate Pudding Fudge Cake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I found this decadent cake long before I found Zaar. I have to thank someone named Jackie for submitting this. It is a cake the whole family has enjoyed and it is easy too. Ingredients:
1 (18 1/4 ounce) package devil's food cake mix |
1 (4 ounce) package instant chocolate pudding mix |
1 cup sour cream |
1 cup milk |
1/2 cup vegetable oil |
1/2 cup coffee |
4 eggs |
2 cups semisweet mini chocolate chips |
6 tablespoons butter |
1 cup semi-sweet chocolate chips |
1/2-1 cup raspberry preserves (optional) |
Directions:
1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream (you can use light sour cream), milk, oil, coffee (you can use water instead of coffee) and eggs. Beat for 4 minutes, then mix in 2 cups chocolate mini chips.
3. Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
4. To make the glaze: Melt the butter and 1 cup chocolate chips in double boiler or microwave until smooth. At this point you could spread raspberry preserves over the top of cake and then drizzle glaze over the preserves.
5. Hint: You could use raspberry chips in place of chocolate chips if you desire. Also, if you decide to use the raspberry preserves they might spread better if warmed first.
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