Monday, October 28, 2013

Death By Chocolate

In anticipation of Halloween I have chosen this recipe, Death By Chocolate, not only because of its name, but also, for flavor and ease of putting this together. Some days you just want chocolate and candy and anything sweet--this will surely satisfy!



You will need to consider investing in a Bundt cake mold to make this properly, but otherwise, you should have all the equipment--and, definetely the skills.


(Adapted from a colleague's recipe)

Note:  This recipe can easily be reduced in calories by substituting the sour cream with 2% Greek  (2 cups) and only using 6 oz of chocolate chips.  It is a little firmer and dryer, but quite good when cutting calories

Equipment:
Bundt Cake Mold
PAM spray
Large Mixing Bowl
Spatula 
Whisk or spoon, for mixing

Ingredients:
1 Duncan Hines 'Devil's Food Cake' Mix, only the dry ingredients
1 Instant Chocolate Pudding Mix, only the dry ingredients
2 Eggs
1 Pint of Sour Cream
3/4 cup water
1/4 cup oil
1 (12oz) bag of Chocolate Chips


Instructions:
1. Wash Your Hands
2. Preheat the oven to 325F degrees
3. Spray the Bundt pan
4. Add box mix, pudding mix and eggs to a large bowl. Stir well.


5. Add water and oil. Stir well.



6. Add sour cream and chocolate chips.  It will have a thick, chewy consistency.





7. Evenly scoop batter into prepared Bundt mold.


8. Flatten surface with spatula or spoon.


9. Bake for 50-55 minutes at 325F degrees.
10. Let cool completely before placing a plate over the mold and turning the cake out onto the plate.



11. It should be very moist and pudding-like in the middle when you inhale your first piece.


Happy Halloween!