Everybody (except my sister-in-law) likes chocolate cake. I don't know that I've ever had a bad one. But this is the best chocolate cake I've ever had (including from bakeries and restaurants), and it's hardly any more difficult than what comes in a box. Actually, a boxed cake is the main ingredient. From humble beginnings come something truly amazing. I should confess that I modified (stole) this recipe from CakeCentral.
This will more than double the volume of the boxed cake. I use it in a bundt pan, but you can also use it in cupcakes or to make a great layer cake. Do as you think best.
Ingredients
Dry
- 1 box chocolate cake (I've used all brands with success. Get the chocolatey-est cake you can find on sale)
- 1 C AP flour
- 1 C white sugar
- 1 T cocoa
- 1 t salt
Wet
- 1 1/3 C water
- 1/4 C canola
- 3 eggs
- 1 C sour cream (or 8 oz)
- 1 t vanilla
Steps
- In a mixing bowl, blend all dry ingredients.
- Add wet ingredients to mixing bowl and mix until mixture turns creamy.
- Bake in a manner appropriate to your baking pan. For a bundt pan, lightly oil all surfaces and then lightly flour before adding cake batter.
- Bake at 325 for a time appropriate for your baking pan. In a bundt pan, this will take about an hour. A sheet pan will be quicker.
- Let cool, then remove from pan and add delicious chocolate icing. Serve with homemade ice cream.
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