As a self-professed baker extraordinaire, I like to challenge both my skills and taste buds with a variety of sweet, scrumptious goodies.
However, sometimes I just want my cake, and I want to eat it too. And I want it to be effortless. And I want it NOW. That’s why I’m not opposed to using packaged mixes from time to time. They’re cheap, quick and always produce moist and flavourful results. I simply put my IPS (Inner Pastry Snob) on the back burner and savour the sugary, velvety goodness.
(And then I re-start my diet.)
For the richest, most chocolatey cake you’ll ever sink your teeth into, you must try this Chocolate Chocolate Cake with Chocolate. It combines a packaged mix with moistening agents such as sour cream and pudding to create a sinfully divine result. I can feel a cavity forming just thinking about it!
(Recipe adapted from Eat at Home Cooks)
1 package devil’s food cake mix
1 package instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
1/2 cup warm water
2 cups mini semisweet chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water. Stir in mini chocolate chips and pour batter into a greased and floured 12-cup bundt pan or 9×13 cake pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at least two hours before inverting onto a plate.
If desired, dust the cake with powdered sugar, or frost with vanilla icing. Normally, I’d say be like Elvis Stojko and go for the quadruple – that is, add chocolate frosting to the mix – but I really do believe that there can be too much of a good thing. To tell the truth, I like diving into this cake as is. Chocoholics unite!