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TRIPLE CHOCOLATE SURPRISE CAKE




Source of Recipe


My Kitchen


Recipe Introduction


This is a delicious cake


List of Ingredients




1 pkg. Duncan Hines devils' food cake
1 pkg. (sm. 4 serving size) instant
chocolate pudding
1 c. (8 oz.) sour cream low fat sour
cream, or plain yogurt
1/2 c. Puritan (Canola) vegetable oil
1/2 c. coffee (use 1 tbsp. instant
coffee plus 3/4 level tbsp.
instant coffee with 1/2 c. hot
water, stir to dissolve, cool)
4 extra lg. eggs
1 (10 oz.) pkg. mint chocolate chips
2/3 c. green creme de menthe


Recipe



Sift mix and instant pudding into mixer bowl. Beat eggs lightly in a separate bowl, adding other liquid ingredients. Combine until blended and pour into mixer bowl. Blend on low speed for minute. Scrape down sides of bowl and bottom of bowl too. Beat on medium high speed for 1 minute, scrape bowl again. Beat 1 more minute; medium-high speed. Fold chocolate chips in by hand with a rubber spatula, until completely mixed. Use a 12-cup heavy bundt pan that has been well greased and floured or use Bakers Joy. Pour batter - it is quite thick, into pan. Pat pan on counter a couple of times lightly to be sure batter has settled completely. Place on middle oven rack. Bake for 55 minutes at 325 degrees. Check for doneness, cake springs back a little when pressed lightly at center. Remove cake from oven. Place on rack. Let cake cool in the bundt pan for 30 minutes. Turn pan over plate covered with waxed paper. When completely cool, wrap in aluminum foil and let cake rest overnight, better for 24 to 48 hours before cutting. This allows chocolate chips to form and cake flavor to fully develop. DANISH NOTES: The cake is very rich, almost fudgy in consistency. It freezes quite well - after "aging" period. A cup of chopped nuts could be used if desired. Baking time and temperature do not change.