What would a dinner party be without dessert?
Well...it wouldn't be a party. It would just be dinner.
Sad face. :-(
Fortunately, I didn't forget dessert! And, typical of me, I chose a dessert that was loaded in chocolate. My guests were happy...my husband was happy (after all, he got all the leftovers)...and I was happy.
After all, my house smelled like chocolate!
This is one of the best desserts to serve at a dinner party because it is just as easy as it is delicious. Your guests will think you slaved in the kitchen all day long...don't correct them. :-)
The ingredients - chocolate cake mix, chocolate instant pudding mix, 1 cup of sour cream, 4 eggs, 1/2 cup vegetable oil, 1/2 cup water, 2 cups chocolate chips, and cocoa.
Most used word in previous sentence = chocolate!
Combine the cake mix, pudding mix, eggs, water, and vegetable oil in a large bowl and beat for about 1 minute or until it's all blended.
Then...and this is big...stir in the chocolate chips.
Spray a bundt pan with cooking spray and then dust lightly with cocoa powder. Why cocoa powder? If you use cocoa powder instead of white flour to dust pans, it won't show up on your chocolate cake and will only add to the flavor.
Spoon the batter into the pan and even out the top as much as possible.
Bake at 350 degrees for one hour or until the cake begins to pull away from the sides of the pan. Place the pan on a wire rack to cool for 15 minutes, then remove the cake from the pan and place it on a wire rack until completely cooled.
Your house will smell amazing right about now!!!
Now...the glaze. The wonderful glaze.
I could bathe in this glaze. Except then I wouldn't be very clean. Hmmmm....
For the glaze, you need 3 squares of unsweetened baking chocolate, 1 1/2 cups of powdered sugar, 1/2 cup pasteurized egg substitute (must be pasteurized!), 1/4 cup hot water, and 1/4 cup softened butter.
Melt the baking chocolate and resist the urge to lick it. Really. It doesn't taste good.
Combine the chocolate, sugar, and water, and beat at medium speed with an electric mixer until blended. If you don't have an electric mixer, get ready to use your arm muscles.
Gradually add the egg substitute and beat until the mixture cools.
Add the butter, one tablespoon at a time, beating until it's well blended.
The final step? Spoon the glaze over the cake!
This recipe makes a ton of glaze. Being the chocoholic that I am, I use every single bit of it. I fill up the middle of the cake like it's a moat. In my opinion, that's what the hole in the middle of the cake is for.
Take it from me...this cake is good. You should definitely make it. Soon.
Just a few final thoughts - 1) You should refrigerate leftovers because of the egg substitute in the glaze. 2) Refrigeration is an excellent thing - this cake tastes even better when it's served cold!
Triple Chocolate Cake
18.25 oz. package chocolate cake mix
3.9 oz. package chocolate instant pudding mix
1 cup sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup water
2 cups (12 oz.) semisweet chocolate chips
Combine first six ingredients in a large bowl; beat for a minute until blended. Stir in chocolate chips. Spoon batter into a well-greased 12 cup Bundt pan that has been dusted lightly with cocoa. Bake at 350 for one hour or until cake begins to pull away from the sides of the pan. Cool in the pan on a wire rack for 15 minutes; remove cake from the pan and cool completely on a wire rack.
3 (1 oz.) unsweetened chocolate baking squares, melted
1 1/2 cups powdered sugar
1/2 cup egg substitute
1/4 cup hot water
1/4 cup softened butter
Combine melted chocolate, sugar, and water; beat at medium speed with an electric mixer until blended. Gradually add egg substitute and beat until mixture cools. Add butter, 1 tablespoon at a time, beating until blended. Spoon glaze over top of cake.
This recipe is linked to Tempt My Tummy Tuesday , Tasty Tuesday, and Tuesdays at the Table