Damn Good Chocolate Cake

Yes, I said it.  This cake is a Damn Good Chocolate Cake.  I made this one probably once a week in the restaurant because it was not only easy to make, but it sold so well.  When you have a restaurant you have to serve dessert, right? Desserts on the menu meant that I was making a cake every single day, and let me tell you, coming up with that big of a variety of cakes can be a problem.  I made several from-scratch cakes, like my Italian Cream Cake, but I also turned to cake mix hacks for some of them.  My go-to for inspiration on the cake mix hack is Ann Byrn’s The Cake Mix Doctor.  I have owned two copies of this book.  I had to replace the one from the restaurant because some of the pages were so dirty they had become unreadable.  Some of her recipes I follow precisely and some of them (like this one) I tweak a little.  

Damn Good Chocolate Cake is a variation of her Darn Good Chocolate Cake – LOL.  When I taste it, darn is not what comes to my mind (sorry, mom)!  I add marshmallows, fewer chocolate chips, more chocolate pudding, and a different topping to make this variation.  I also add a big scoop of vanilla ice cream while the cake is warm (yes, we did 15 seconds in a microwave before serving it at the restaurant).  The ice cream melts a little into the cake crevasses, oh that visual! 

PREP: 10 minutes

COOK: 40 minutes

YIELD: 1 bundt cake

Ingredients:

• 1 devil’s food cake mix
• 1 large (5.9 oz) package of instant chocolate pudding mix
• 4 large eggs
• 1 cup of sour cream
• ½ cup hot water
• ½ cup of vegetable oil
• 1 cup of chocolate chips (semi-sweet or dark)
• 1 cup of marshmallows
  • Glaze:
  • 1 cup of powdered Sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk

Instructions:

1. Preheat the oven to 350 degrees
2. Spray a bundt pan with cooking spray and then flour the pan as well
3. Using a stand mixer or an electric hand mixer, mix in a mixing bowl, the cake mix, pudding mix, eggs, sour cream, water, and oil.
4. Using a spatula fold in the chocolate chips and marshmallows.
5. Pour and spread evenly into the prepared bundt pan.
6. Bake for 40 minutes in the preheated oven, or until the can is firn to the touch.
7. Remove and allow to cool for 5 minutes in the pan.
8. Invert and place on a cake plate.
9. To make the glaze, whisk together the powdered sugar, vanilla, and milk.
10. Once cool, pour glaze on the cake and serve.

Enjoy!

Maurie Kay