Chocolate Cavity Maker Cake Recipes
CHOCOLATE CAVITY MAKER CAKE
Over-the-top chocolateyness! So rich and moist, it doesn't even need frosting. Don't let the cake mix component fool you...this is high-falutin' deliciousness!
Provided by Lynette Gibbons
Categories Chocolate
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, combine cake mix, pudding mix, yogurt or sour cream, eggs, oil and liqueur. Beat until all ingredients are well combined. Fold in chocolate chips. Batter will be very thick.
- 2. Transfer batter into a greased 10-inch Bundt pan. Bake in preheated 350 degree oven for 1 hour, or until top of cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
CHOCOLATE CAVITY MAKER CAKE
Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'
Provided by Caitlin Koch
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
- Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 66 g, Cholesterol 63.2 mg, Fat 26.4 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 12.2 g, Sodium 498.5 mg, Sugar 46.3 g
CHOCOLATE CAVITY MAKER CAKE
shared by: Caitlin Koch: "Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'" Read top rated reviews at cakerecipe.com
Provided by AnnNH
Categories Dessert
Time 1h25m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Grease and cocoa a 10-inch Bundt pan. Preheat oven to 350° F (175° C).
- In a large bowl, sift cake mix to remove lumps and aerate. Whisk in pudding mix.
- Use 1 spoonful of dry cake mix to dust the chocolate chips to help suspend them, though batter is thick).
- In a medium bowl, combine sour cream, eggs, oil and coffee liqueur. Beat well.
- Add wet ingredients to dry ingredients (except chocolate chips) and mix until well blended.
- Fold in chocolate chips. Batter will be thick.
- Spoon into prepared pan.
- Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then run a knife around sides and turn out and cool completely on wire rack.
- My notes: I preheat oven to 355° since you lose heat when you open the door. When cake goes in the oven, I reduce oven temp to 345°.
- This recipe makes a lot of batter, but it didn't spill over. The toothpick method doesn't work on this very moist chocolate chip cake.
- Freezing not recommended if you want the chips to remain gooey. Otherwise they may re-solidify.
Nutrition Facts : Calories 262.9, Fat 14.9, SaturatedFat 6, Cholesterol 33.8, Sodium 255.7, Carbohydrate 30.2, Fiber 1.4, Sugar 19.5, Protein 3.3
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