Tuesday, September 2, 2008

Death By Chocolate Cake

A few months ago at work, I volunteered to make a cake for a coworker's 50th birthday. Not too soon after, I brought in some baked goodies for my department. I was then dubbed the department baker, which is ironic, because I'm barely a beginner.

Anyway, last week another colleague hit a milestone birthday, and I was asked to bring one of my "special desserts." I wanted an easy crowd-pleaser, and opted for this Death by Chocolate Cake that Emily shared earlier this summer.

As you can see, my glaze looks NOTHING like hers! I heeded her warning about pouring the glaze before it hardened a bit too well, I think, and probably should have actually let it sit a bit before pouring. Also, why did I have a few globs of powdered sugar left undissolved??

This cake was a huge hit today, and not to pat myself on the back or anything, but it was REALLY good. I loved that it was so simple to throw together but really presented and tasted delicious. I will definitely repeat this one.


  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup water
  • 1/2 cup oil
  • 1 pkg. Devil's Food cake mix
  • 1 pkg. instant chocolate pudding
  • 12 oz. semisweet chocolate chips

Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into bundt; bake at 350 degrees for 1 hour.

Substitution: Can replace 1/4 cup of water with Grand Marnier (so 1/4 cup water and 1/4 cup Grand Marnier)

Caramel Glaze

  • 2 tablespoons butter
  • 4 tablespoons half and half (I actually didn’t have this—so I made my own using 2 tablespoons of heavy cream and 2 tablespoons of whole milk)
  • 1/2 cup brown sugar
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

In a saucepan over medium heat, melt the butter. Add the half and half and brown sugar, stir to combine. Boil vigorously for 1 minute. Remove from heat and stir in 1/2 cup of the powdered sugar. Let cool for a minute and then add the remaining powdered sugar and vanilla. Depending on desired consistency, may need to add additional half and half (I think I added another 2-3 tablespoons). Quickly spoon over cake before the glaze gets too hard!


  1. OMG that looks sooooo good! Can't wait to see what we're making in September on Dinner Divas!

  2. I've made this before and yes, it's outrageously good!


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