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|
- 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
- 1 cup of powdered Sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- Preheat the oven to 350 degrees
- Spray a bundt pan with cooking spray and then flour the pan as well
- 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.
- Using a spatula fold in the chocolate chips and marshmallows.
- Pour and spread evenly into the prepared bundt pan.
- Bake for 40 minutes in the preheated oven, or until the can is firn to the touch.
- Remove and allow to cool for 5 minutes in the pan.
- Invert and place on a cake plate.
- To make the glaze, whisk together the powdered sugar, vanilla, and milk.
- Once cool, pour glaze on the cake and serve.