Too Much Chocolate Cake
Delicious! Made a few changes because I like to experiment with recipes.
I used a bundt pan, sprayed well with Pam. Instead of 1 cup of oil, I used 1/2 cup oil and 1/2 cup buttermilk. Also, I cut water down to 1/3 cup. I used 1 1/2 cups mini chips instead of 2 cups.
When you test with a toothpick, you might think it is not done if you run the toothpick into the chips. I cooked it for 50 minutes on 350 and it was done. Just touch the top and if it is spongy, it is done.
***Make sure to cool it completely for at least an hour or two before you invert it onto a platter!!!
For a nice drizzle on top, I used a double boiler and mixed a handful of choc chips with a dash of half and half and a tsp butter. When melted, I drizzled on the cake. I then did the same thing with white choc chips. Then I sprinkled powdered sugar on top. Filled the center with fresh wine berries (wild raspberries) I had just picked and voila! The perfect ending to a long day!
***Note...don't know how it could taste better, but it is better the next day! This is a very rich cake, almost brownie consistency! Also, goes great with vanilla ice cream!!!***
4 users found this review helpful
Jun. 28, 2011