Saturday, January 2, 2010

Chocolate Truffle Cake


Chocolate Truffle Cake
(My friend Ashley entered this into Good Day Utah and it won first place. It is suggested to wait a day after baking before eating this delicious cake because on day two the texture of the cake is like a truffle)

1 chocolate cake mix
1 box (8oz) of chocolate pudding mix
5 eggs
1 stick of butter, melted
16oz of sour cream
1 bag of chocolate chips

Pre-heat oven to 350.

Combine cake and pudding mixes and then create a well in the middle of a large bowl.
Dump the sour cream, melted butter and eggs in the well.
Using a large spoon (trust me, your mixer will fry because this is so thick, plus your arms will need the workout!) mix all of the ingredient together, don't be alarmed on how thick the batter is, that is normal.
Then pour the entire bag of chocolate chips in and mix it again.
Spray your bundt pan with some pam and put the batter in it.
Bake 50-55 minutes. Once it is done baking let it cool for 10 minutes and then flip it.
This cake does not need any frosting but some fresh whipped cream or ice cream is yummy!
You can eat it right away, but again, I highly suggest waiting a day, I promise it is well worth the wait! Enjoy!

3 comments:

  1. I am so flatterd you used my recipe! I miss this cake more than anything...

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  2. Hey! I need to give you credit for this one. Also, can I have your vegan recipe for this too, I think it would be cool to post that with this one. Give us carnivar animals new ideas to use avocado's instead of butter and such!

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  3. I wish I could take full credit for that recipe, I was lucky to find it a few years back, and grateful I was nursing when I did, I ate atleast 1 full cake by myself each week! here is the vegan version, with a hint of orange. Yummo!


    http://blog.fatfreevegan.com/2007/12/chocolate-orange-cake.html.


    Here is the recipe with a few of my alterations:
    Chocolate-Orange Cake
    1 1/2 cups unbleached flour
    1 1/2 cups whole wheat flour
    1 1/2 cups sugar
    2 teaspoons baking soda
    1 teaspoon salt
    1/2 cup cocoa
    1 teaspoon cinnamon
    1 large mashed avocado mashed (once cake has cooled, you cannot taste it at all)
    1 teaspoon vanilla
    2 tablespoons vinegar
    1 1/2 cups water
    1/2 cup fresh orange juice
    2 tablespoons grated orange peel
    Chocolate Icing:
    1/2 cup powdered sugar
    1 tablespoon cocoa
    2 teaspoons orange juice
    1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)
    --plus extra orange juice as needed
    Orange Icing:
    1/2 cup powdered sugar
    1 teaspoon orange juice
    1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)--
    plus extra orange juice as needed
    Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. Preheat oven to 350F.Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.Makes 16 servings.


    Love ya kiki! I am so glad I found your blog, I am going to go throw away all my cookbooks!

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