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Saturday, July 25, 2009

Double Chocolate Brownie Cake



Today I was in the mood to bake something, but didn't want to go out in the rain to run to the store for anything. I have a good baking stash in the pantry, but decided on this Double Chocolate Brownie Cake that calls for very few ingredients. It's a simple doctored cake mix and turns out really dense, moist, and chocolately. Since the cake itself is fairly rich, I just dusted powdered sugar on top instead of making a glaze or frosting of some kind. Yum!

Source: Allrecipes.com

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

3 comments:

Melaina25 said...

This is one of my favorite cakes of all time! It's difficult to make here since you don't get pudding in the mix cake mix or Jello pudding for that matter.

When I do make it, I call it "Triple Chocolate Cake" and sometimes I call it breakfast :)

Joelen said...

This and your recent recipes all look wonderful! i've made this recipe and it's awesome! I've been on a slight commenting hiatus with my busy schedule lately... but it's great to catch up and see what's cooking in your kitchen!

ashley said...

a cake called double chocolate brownie... must be good!

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