Sunday, September 11, 2016

Too Much Chocolate Cake - Secret Recipe Club

September?  Already?  Each month at Secret Recipe Club time I am reminded how quickly time is passing and to stop and enjoy each moment!  We've had a beautiful fall like weekend here!  Hope you're enjoying this time of year in your part of the world.

For this month's reveal, I was assigned Making Miracles.  Rebekah, the blogger behind Making Miracles says " this blog began in 2006 as a way to record my experiences in surrogacy and has evolved over the years to include my day to day life, including what my kids and puppies have been up to and the latest recipes I've enjoyed creating in the kitchen."  Stop by her blog, she has some amazing stories and recipes! 

For SRC reveals, the first recipe category I usually browse, is what else but desserts?  Not only because I love desserts but also because I send something to work with Tim for their treat day each month.  Rebekah has a fabulous selection of desserts to choose from.  As I was reading the list of Cakes and Cupcakes, my eyes were quickly drawn to the recipe entitled Too Much Chocolate Cake.  I found myself thinking, no way!  In my book there's no such thing as too much chocolate anything.  As I read the recipe, I was reminded of a cake I used to make years ago that was a very similar if not identical recipe.  Remembering just how moist and delicious this cake was, I decided this was the recipe for this months reveal. 

Rebekka made her cake in a bundt pan, I used a 9 x 13.  While still, warm, I topped the cake with a quick chocolate glaze.  The glaze just intensifies the moistness of this cake.  Delicious chocolate goodness ... never too much for me!




 Too Much Chocolate Cake
Recipe courtesy of Making Miracles

Ingredients
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet miniature chocolate chips

Directions


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes (20 minutes for cupcakes), or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar or top with frosting.


10 comments:

  1. No...there can never be too much chocolate cake! Sounds delicious!!

    ReplyDelete
  2. no such thing as too much chocolate ... especially in cake ;)
    Great SRC choice!

    ReplyDelete
  3. I would eat this for breakfast:@)

    ReplyDelete
  4. I agree...no such thing as too much chocolate.

    ReplyDelete
  5. This is such a good pick - easy, pantry ingredient recipe that is so moist! Yumm!! Haven't made this one in too long. :) Happy reveal day!

    ReplyDelete
  6. Sometimes you really need a big hit of chocolate and this cake sounds perfect for that! Looks so so yummy!

    ReplyDelete
  7. Chocolate cake is my fave! Great SRC selection!

    ReplyDelete
  8. I've made this and it is delicious! I used a bundt pan and served it plain with whipped cream - yummy.

    ReplyDelete
  9. Is there such a thing as too much chocolate?!? This looks amazing!

    ReplyDelete

Thanks for commenting on my blog!