Wednesday, February 23, 2011

Double Chocolate Cake with Homemade Hot Fudge

I found this recipe for cake and knew that I had to try it! I mean, DOUBLE chocolate AND hot fudge? COME ON!! So, when my daughter's birthday rolled around, I decided that this was the chance to try it out. It tasted delicious!! My hot fudge didn't thicken up as much as it should have and I am not sure why... I even boiled it for about 7 minutes instead of 3 and it still didn't get thick. I should have kept going, but I was worried that it was going to scorch or that it would get too thick while it sat for the 10 minutes at the end... It didn't do either, but it was VERY runny. Doesn't make for such an easy car ride when you have to bring the cake somewhere! :) WHOOPSS!! As I said, it stilled tasted wonderful and there was hardly any left by the time the party was done and that says a lot, since our food spread was massive and not a lot of people stuck around for the 2 desserts that we had at the end! :) So, to recap - super yummy, but let that sauce boil until it is as thick as you want it to be...

Double Chocolate Cake with Homemade Hot Fudge

1 debil's food cake mix
1 small package instand chocolate pudding
1/3 cup flour
1/3 cup oil
1 1/2 cups ater
1 teaspoon vanilla
1/3 cup sour cream
4 eggs
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

Hot Fudge:
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1 cup sugar
1 can evaporated milk
2 tablespoons butter
1 teaspoon vanilla
dash of salt

In a large mixing bowl, or in your stand mixer, add the cake mix, pudding and 1/3 cup flour. Stir it all around to combine. Add all other cake ingredients, except chocolate chips. Mix on low for about 1 minute. Then mix on medium speed until the batter is nice and smooth. This should take about 2 minutes. Spray a bundt pan generously with cooking spray. Pour the batter into the pan. Sprinkle the chocolate chips on top of the cake batter. Bake at 350 for 50-55 minutes. Invert your cake onto a cooking rack if you are several hours away from serving. If serving immediately, invert onto serving platter.

Hot fudge: in a medium sized sauce pan, combine the cocoa, cornstarch and sugar. Pour can of milk over the top of dry ingredients. Add the vanilla, salt and 1 tablespoon of butter. Stir over medium heat. After it comes to a boil cook for 3 more minutes whil stirring. The sauce should thicken as it boils. Remove from heat and add 1 more tablespoon of butter. Stir the butter until incorporated. Let sit for 10 minutes before pouring onto cake.

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