Thursday, April 10, 2008

Chocolate Cavity Maker Cake

This is Aaron's favorite dessert. He's not usually as big of a chocolate lover as me - but this cake is loved by one and all. It's very easy to make and I usually have everything on hand. And it's so rich and moist it doesn't need any frosting. This was one of the first recipes we ever made from Here's the link to the cake.

Chocolate Cavity Maker Cake

· 1 (18.25 ounce) package dark chocolate cake mix
· 1 (3.9 ounce) package instant chocolate pudding mix
· 1 (16 ounce) container sour cream
· 3 eggs
· 1/3 cup vegetable oil
· 1/2 cup coffee flavored liqueur
· 2 cups semisweet chocolate chips

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.
You can substitute ½ c. Hershey’s syrup for the coffee flavored liqueur.

For more yummy dessert recipes check out this recipe swap at The Natural Mommy.



We are THAT Family said...

That sounds divine. I'm a big fan of chocolate. I mean a really , BIG fan!