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)
- 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!