Wednesday, March 12, 2008

A Delectable Diaglogue

Hi Marrietta!
I think I overheard at the potluck last night that you are responsible for that most excellently moist and most scrumptious of chocolate cakes. If I eavesdropped correctly, and this is in fact true, and you are willing to share your secret (worth keeping to yourself, no doubt) I would be a most grateful recipient of the recipe. In the meantime, I am fondly reliving every bite. :)
Have a fantabulous day!
Libby McCarthy

----------------------------------------------------------------------------------
Hey, Libby!

I'm so glad you liked the cake!! I love anything dark, decadent, and delectable. Nothing is too rich for me, that's for sure!

I'm happy to give you recipe. Here it is:

Chocolate Bundt Cake

1 pkg Duncan Hines dark chocolate cake mix
1 pkg instant chocolate pudding
3/4 c water
1/2 c vegetable oil
4 eggs
8 oz sour cream
1 pkg (6 oz) chocolate chips

Place first 6 ingredients in bowl. Beat at low speed to moisten, medium speed until creamy. Fold in chocolate chips. Grease tube or bundt cake pan. Bake at 350 for 50-55 minutes. Test by inserting toothpick, but be sure toothpick is hitting into cake and not melted chocolate. Let cool about 15 minutes before removing from pan. Let cool and dust with confectioner's sugar or drizzle with chocolate.

To create chocolate drizzle, I melt chocolate chips with a little shortening in the microwave stirring every 30 seconds until chocolate is smooth and thin enough to pour, but thick enough to set up as it trickles down sides of the cake without running off completely. Then I repeat the melting process with white chocolate chips I pipe through a ziploc bag (rather than pouring it so I can create a pretty pattern) by snipping the corner off one of the bottom corners of the bag and squeezing the melted chocolate through in a thin stream.

Oh, one thing I'm not sure of.....the recipe says "1 pkg instant chocolate pudding." I honestly have no idea which size package it is calling for. They come in two sizes. A 4 oz (actually, I think it's 3.9) and a 6 oz (or 5.9). I have a hunch it might be the smaller package, but I used the bigger one this past Sunday and it seemed to work just fine.

Okay, I hope you enjoy it!!

We're in your ward now, so I'm sure we'll see you soon.

Have a great day!

Marrietta

-----------------------------------------------------------------------------

Seriously though, folks. This cake is soooo good. Not too sweet, super moist, and clearly easy to make. This cake is completely Libby approved. I just wish I had a picture :)

Bon appetit!

2 comments:

Lindsay B said...

oooh, that sounds delicious! I love it when cakes incorporate pudding. I'll have to remember next time I need one!

Laura said...

Sour cream is key. Every cake I have made that called for sour cream turned out moist and delicious. Also, adding instant pudding has a very good effect. I think this must be due to the powdered milk. Instant pudding consists of sugar, powdered milk, corn starch, and then cocoa powder in chocolate flavor. Extra milky goodness in every bite. I need to get me some milk powder!