April 29, 2005
now with recipies!
My family are visiting this week, which leaves me no time to write, but here is the recipie for the universe’s most fabulous chocolate cake, which we make for every family gathering and birthday and event, and, oh, hell, just because it’s Tuesday. I have it filed under ‘idiotically easy’, which is the cooking category in which I have the most success. Try, and enjoy!
Chocolate Chip Cake
1 package yellow cake mix
2 small boxes instant chocolate pudding
1/2 cup Wesson oil
1 1/2 cups water
4 eggs
1 teaspoon vanilla
12 ounce package chocolate chips
Preheat oven to 325. Mix all but chips with electric mixer for two minutes. Fold in chips. Pour into well-greased and floured* bundt pan**. Bake for approximately one hour (may need a little longer). Cool in pan for 20 minutes. Dust with powdered sugar, OR ice with chocolate glaze (see below).
*I use Wesson oil and cocoa powder (rather than flour) to grease and flour–no white spots on the finished cake that way (thank you, Martha Stewart).
**I have also made this in a springform pan; it works just fine, but the bundt pan is prettier.
Chocolate Glaze
1 bar (2 ounces) unsweetened chocolate baking bar
1 1/2 cups powdered sugar
3 tablespoons butter
2-3 tablespoons water
1 teaspoon vanilla extract
Melt baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Alternate adding powdered sugar and water until desired consistency. Stir in vanilla extract. Pour over warm cake. Scrape remains from sauce pan and devour before anyone else in the house realizes what you are doing.
