DIED & WENT TO HEAVEN CHOCOLATE CAKE
Steps:
- 1. CAKE: Preheat oven to 350 degrees.
- 2. Lightly oil a 12-cup bundt pan or coat it with non-stick cooking spray.
- 3. Dust the pan with flour, shaking out excess.
- 4. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
- 5. Add buttermilk, brown sugar, eggs, oil and vanilla.
- 6. Beat with an electric mixer on medium speed for 2 minutes.
- 7. Whisk in hot coffee until completely incorporated.
- 8. The batter will be quite thin.
- 9. Pour the batter into the prepared pan.
- 10. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
- 11. Cool the cake for 10 minutes.
- 12. Remove from pan and let cool completely on rack.
- 13. ICING: In a small bowl, whisk together confectioner\'s sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
- 14. Set the cake on a serving platter and drizzle the icing over the top.
"HEAVEN SENT" CHOCOLATE CAKE
Ladies and Gentlemen, I kid you not! This is the best Chocolate Cake I have ever tasted without a doubt. This cake is so moist,so wonderful its hard to describe any further. This is the only cake I have ever eaten that tastes wonderful enough on its own. It does not need frosting if you so choose. Its batter is so thick, feel free to throw in some chocolate chips. I promise you, they wont sink to the bottom of the pan. When ever I have made it, I like to keep it in the refrigerator. I think the flavor and the moistness is enhanced when it comes out nice and cold. Sit back and grab yourself a glass of milk and enjoy!
Provided by mamawheezy
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour.
- Place cake mix, pudding mix, eggs, sour cream, warm water and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.Scrape down sides of bowl and then on medium speed beat another 2-3 minutes more. The batter will be nice and thick. Fold in chocolate chips if desired,making sure they are well distributed throughout the batter.
- Pour batter into prepared pan, smoothing it out with a rubber spatula.
- Place in oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
- Remove from oven when finished and let cool for 20 mintues. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack or waxed paper to cool completely. Serve while still warm or enjoy it nice and cold straight from the fridge with a nice glass of milk. May sprinkle with powdered sugar or top with any of your favorite frostings or eat it plain. Anyway is a good one I promise.
Nutrition Facts : Calories 349.2, Fat 21, SaturatedFat 7, Cholesterol 59.2, Sodium 392.4, Carbohydrate 40.3, Fiber 1.9, Sugar 24.6, Protein 4.8
DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE
This foolproof cake is one of Eating Well magazine's most poular recipes. Dutch-process cocoa is preferred here for its deep chocolate falvor.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin).
- Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
- TO MAKE ICING:.
- In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.
Nutrition Facts : Calories 232, Fat 4.8, SaturatedFat 0.8, Cholesterol 26.6, Sodium 318.1, Carbohydrate 46.5, Fiber 1.7, Sugar 33.5, Protein 3.2
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