Today is my friend Lori’s birthday, so I decided to make a cake! I also made my amazing spinach artichoke recipe (see appetizers tags). This cake is beyond easy to make and it is so delicious!
Death by Chocolate Cake
1 cup sour cream
1/2 cup water
1/2 cup oil
1 pkg. chocolate cake mix (Devil’s Food is good)
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 (this is what I used) or regular cake pan (will most likely fit 2 round pans–so the cake will be stacked).
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)
I decided to use a caramel glaze for this cake thanks to inspiration from friend Jeni, who calls her rendition of this cake “Anti-terrorist” cake because if more people would eat this eat, then they might like Americans more. I think that is an excellent idea.
Here is the recipe for caramel glaze that I came up with based on what I had. I think it turned out wonderfully.
2 tablespoons butter
4 tablespoons half and half (I actually didn’t have this—so I made my own using 2 tablespoons of melted butter and 210mL 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!