Date: Wed, 14 Jul 93 09:56:14 PDT
2 c. flour 1 tbsp. double-acting baking powder 1/2 tsp. baking soda 2 c. sugar 2 large eggs 1 stick unsalted butter at room temperature, quartered 1 c. sour cream 1/2 c. water 2 tsp. vanilla extract 1/2 c. plus 2 tbsp. cocoa 1 12-oz package semisweet chocolate chips powdered sugar Sift flour, baking powder, and baking soda twice. Place in a small bowl. Beat the sugar and eggs in a large mixing bowl until sugar is dissolved. Add butter and mix into egg mixture thoroughly. Add sour cream, water, vanilla extract, and beat. Add flour mixture and cocoa and beat slowly just until flour is absorbed. Do not overbeat. Fold in chocolate chips and pour into buttered Bundt pan. Bake at 350 degrees F for 1 hour. When cool, sift powdered sufar on top. Variation: Replace 1/4 c. of the water with Grand Marnier.Death by Chocolate II
INGREDIENTS -----------------------------------------------------------
1 box chocolate cake mix
1 box instant chocolate pudding (4 serving size (1/2 cup
per serving))
1/4 cup oil
1/4 cup water (I sometimes substitute Grand Marnier here)
1/2 cup sour cream
4 eggs
12 oz chocolate, semi sweet chips
DIRECTIONS -----------------------------------------------------------
Mix ingredients, in order. Pour into greased Bundt pan. Cook at
350 for 55 minutes. Cool 15 minutes and remove from pan. Believe me,
frosting is not necessary with this cake. It's from Dom DeLuise's
cookbook and is called Death by Chocolate II. (Death by Chocolate I is
completely from scratch)
Additional Notes (mine, not Dom D's):
1) This stuff is *very* thick. I skipped the mixers and just used
a spoon to mix for about 3-4 minutes until there was no more visible
dry ingredients.
2) You might want to up the 1/4 cup oil to 1/2 cup oil. I did
this and had a significantly moister but still dense cake.
3) This cake will most likely vary by the type of chocolate cake
mix bought. My best results to date were by using the chocolate
"pudding in the box" cake mix combined with 1/2 cup oil.
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