Page 136 - Chocolate Cake Doctor
P. 136
118 C H O C O L A T E P O U N D C A K E S
KATHY’S CHOCOLAT
KATHY’S CHOCOLATE E
CHOCOLATE CHIP CAK
CHOCOLATE CHIP CAKE E
ere’s another lip-smacking
SERVES: 16
chocolate pound cake and a PREPARATION TIME: 10 MINUTES
BAKING TIME: 50 TO 55 MINUTES
slightly different way of
ASSEMBLY TIME: 5 M FINUTES
arriving at it. This recipe is a bit
lighter than the Darn Good Choco-
Vegetable oil spray for misting the pan
late Cake. It uses milk instead of Flour for dusting the pan
sour cream, and it incorporates 1 package (18.25 ounces) plain devil’s food
or dark chocolate fudge cake mix
miniature chocolate chips, which
1 package (3.9 ounces) chocolate instant
suspend better in this batter. pudding mix
There’s no need to frost the cake— 1 cup whole milk
1 cup vegetable oil
it’s that rich and good. If you want
4 large eggs
to dress it up, however, dust it with
1
1 ⁄2 cups miniature semisweet chocolate chips
a bit of confectioners’ sugar or pour
the Simple Sugar Glaze (page 455) 1. Place a rack in the center of the oven
and preheat the oven to 350°F. Lightly
over it. My friend Kathy Sellers, who
mist a 10-inch tube pan with vegetable oil
created this recipe, suggests serving spray, then dust with flour. Shake out the
excess flour. Set the pan aside.
it with peppermint ice
cream and hot fudge 2.Place the cake mix, pudding
mix, milk, oil, and eggs in a
sauce. Go ahead—
large mixing bowl. Blend with
I dare you! an electric mixer on low speed for
