This cake makes a statement!
1 pkg chocolate cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
1 cup mini semisweet chocolate chips
Caramel Cream Cheese Frosting:
1 (8oz) pkg cream cheese, softened
3 cups powdered sugar
3 Tbl caramel ice cream topping
Milk Chocolate Drizzle & Toppings:
1/2 cup milk chocolate chips
1 Tbl shortening
caramel ice cream topping
mini chocolate chips
Preheat oven to 350°. In a large bowl with electric mixer, combine cake mix, pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips. Pour batter into a well sprayed bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake in pan at least 15 minutes before inverting onto wire rack to cool completely. Transfer to serving plate.
In a bowl with electric mixer, whip cream cheese. Mix in powdered sugar one cup at a time. Add caramel and mix well. Spoon into pastry bag with large tip and pipe back and forth around (completely cooled) cake. In small bowl, microwave milk chocolate chips and shortening until just tempered, just melted enough to drizzle (hot or too warm on the cream cheese caramel frosting would melt frosting). Drizzle the caramel topping all around the cake. Sprinkle with pecans, mini chocolate chips and toffee bits. Inspired by chefintraining.
This is an easy throw together cake that looks simply beautiful. This is a revised version of our family favorite growing up. Revised because the original recipe uses a yellow cake mix and about four years ago cake mixes were downsized. So, this is it, new and improved. So moist and tasty, no frosting needed (or fork, pick up a piece and eat!). Of course, if you so desire, a drizzle of chocolate and a scoop of ice cream never hurts anything. Enjoy!
1 yellow cake mix
1 (oz) pkg instant vanilla pudding
3/4 cup flour
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
1/2 cup oil
1/2 cup pineapple juice
1/4 cup water
2 tsp almond extract
1/3 cup poppy seeds
Preheat oven to 350°. In a large bowl, whisk together cake mix, pudding, flour, sugar, baking soda, and salt. In another bowl, mix eggs, sour cream, oil, pineapple juice, water, and almond extract. Pour egg mixture into dry mixture and mix with electric mixer until well combined. Mix in poppy seeds. Pour into well sprayed bundt pan. Bake 55-60 minutes. Cool in pan 15 minutes. Turn out of pan onto cooling rack and continue cooling. Level the bottom with serrated knife (early taste treat!) for even surface to invert onto serving plate. Sprinkle with powdered sugar.
For all the peanut butter fans out there in the world…a Nutter Butter, peanut buttery treat!
1 (15.25 oz) white cake mix
1¼ cups milk
1/3 cup oil
14 Nutter Butter cookies, chopped
1/4 cup creamy peanut butter (optional for topping)
Preheat oven to 350°. In large bowl, combine cake mix, milk, oil, and eggs. Mix with electric mixer, mix on low speed until combined and on medium speed for 2 minutes. Mix in chopped Nutter Butter cookies. Pour into well sprayed bundt pan. Bake for 40-42 minutes. Cool in pan for 10 minutes, turn out onto cooling rack to cool completely. Heat peanut butter in microwave to melt, drizzle over top of cake, and sprinkle with powdered sugar. To go all out, drizzle chocolate over the peanut butter!
One Year Ago: Peanut Butter Chocolate Chip Muffins
Two Years Ago: Peach Pecan Breakfast Cake
Three Years Ago: Chocolate Chip Cookies Oreo Brownies