This is another cake I made for our Friday BBQ. According to the recipe, it is so moist it doesn't need frosting, but I decided to add a chocolate glaze with some fruit instead. I unfortunately did not get to try this creation, but on the bright side there was none left to try. Note, the original recipe is for a bundt cake pan, but I used two 9 inch pans instead.
1 box (18.25 oz.) devils food cake mix
1 box (5.9 oz.) instant chocolate pudding mix
1 c. sour cream
1 c. vegetable oil
1/2 c. warm water
2 c. semisweet chocolate chips
Glaze Topping (for two cakes)
1.5 c. semi sweet chocolate chips
6 Tbsp. butter
2 Tbsp. light corn syrup
1/2 Tsp. vanilla extract
1. Preheat oven to 350 degrees F.
2. For the cake, in a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into two well greased 9 inch round pans.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
For the glaze topping, in a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
5. Spread warm glaze over top of cake, letting it drizzle down the sides. 6. (Optional) Add cut up fruit to the top and chocolate sprinkles (I used raspberries and strawberries).
7. Stuff face!
Original Chocolate Cake Recipe
Original Glaze Recipe