So, awhile back I mentioned the cake and people were all: cake? What cake… tell me how to make this cake…
Emails were pouring in, (ok, I got three) begging for the recipe. And I wanted to be all about the arrogance and say “I’m sorry, it’s an old family recipe but if you come visit I will make it for you anytime, mkay?” But I just couldn’t do it.
I couldn’t keep it to myself. So, I promised the three people pleading with me for the recipe to wait. I bartered with the promise that I’d be making it for an impending dinner party and I’d love to post the recipe after I’d actually had the privilege of tasting it. (unlike last time.)
Here you go:
Chocolate Cake Too Good To Saddle With a Lame Name (inspired by the Cavity Maker Cake recipe)
– 1 box of Chocolate Butter cake mix, or Dark Chocolate Cake mix. (I am not typically a fan of mixes, but trust me…)
– 1 package chocolate instant pudding mix.
– 2 cups of plain yogurt
– 3 eggs
– 1/3 c. applesauce
– 1/4 c. brewed coffee
– 1/4 c. crown royal (yummmm)
– 1 bag semi-sweet chocolate chips
– powdered sugar (to sift on finished cake.)
First} Grease and Flour a bundt cake pan. Preheat oven to 350.
Second} Mix first 7 ingredients together at medium until well blended. (Make sure to scrape your mixed bowl to get the dry ingredients resting on the bottom.)
Third} With a rubber spatula, fold in the chocolate chips.
Fourth} Batter is pretty thick, and kind of marshmellow fudge like. Spoon it evenly into pan.
Fifth} Bake for 60 minutes, or until cake springs naturally.
Sixth} Cool 15 minutes on rack and then turn over to release from pan and cool completely.
Seventh} Dust with powdered sugar and sit back, enjoying your ride to chocolate cake heaven. yum…
And lastly, we had this over the weekend…
I’ve already linked to the recipe here but it was so abundantly good that I had to talk about it. We made a few changes… Salmon for Cod, Dean & Delluca fish spices for dill (in the butter.). At any rate, it was AMAZING… EASY… There are not enough adjectives of delight- I promise…