Death By Chocolate Cake

Death By Chocolate Cake


4 eggs

1 cup sour cream

1/2 cup water

1/2 cup oil

1 pkg. chocolate cake mix (Devil’s Food is good)

1 pkg. instant chocolate pudding

12 oz. semisweet chocolate chips

Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed.

Add cake mix and pudding mix.Beat until smooth.

Stir in chocolate chips.

Pour into bundt (this is what I used) or regular cake pan (will most likely fit 2 round pans–so the cake will be stacked).Bake at 350 degrees for 1 hour.

Substitution: Can replace 1/4 cup of water with Grand Marnier (so 1/4 cup water and 1/4 cup Grand Marnier)

Caramel Glaze:

2 tablespoons butter

4 tablespoons half and half (I actually didn’t have this—so I made my own using 2 tablespoons of melted butter and 210mL of whole milk)

1/2 cup brown sugar

1 cup powdered sugar

1/2 teaspoon vanilla extract

In a saucepan over medium heat, melt the butter .

Add the half and half and brown sugar, stir to combine.Boil vigorously for 1 minute.

Remove from heat and stir in 1/2 cup of the powdered sugar.Let cool for a minute and then add the remaining powdered sugar and vanilla.

Depending on desired consistency, may need to add additional half and half (I think I added another 2-3 tablespoons).

Quickly spoon over cake before the glaze gets too hard!


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