Thursday, February 6, 2014

Death by Chocolate and Caramel Icing

A couple of weeks ago we went to my in-laws for dinner.  They always make the yummiest food!  I usually always volunteer a dessert (it is the perfect excuse to try something new I've had my eye on).

When we were invited over I was in major need of some chocolate.  The perfect time to try out this Death By Chocolate Bundt Cake I found over at Live Craft Eat!

This cake is so deliciously moist and chocolaty and just plain good...but without being plain.  The key ingredient in this cake is sour cream.  Sour Cream in dessert?  Up until I made this cake I would always, 100% every time skip over any sweet treat that had sour cream in the ingredient list, no matter how good the finished product looked.  The idea is really gross to me, I don't even like sour cream on my baked potato.  I don't know what made me make the exception this time, but I am so happy that I did!

Enough talking...let's get to the goods!

Death by Chocolate Bundt Cake

4 Eggs
3/4 cup Sour Cream (eww but a must!)
1/2 cup Oil
1/2 cup Water
1 small package Instant Chocolate Pudding
1 Chocolate Cake Mix (I just used the Kroger brand Devils Food)
1 cup Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.  Grease your pan good so it comes out clean.  I use Baker's Joy (a cooking spray that has flour in it already, super handy!).  Beat the eggs and the sour cream together really good.  Add the oil and water, dry cake mix, dry pudding mix and chocolate chips, mix it up good.  Pour the batter into your bundt pan and bake for 45 minutes.

When the cake is done, let it cool for just a few minutes, then remove from the pan onto a wire rack to complete cooling.

Katie from Live Craft Eat suggests sprinkling powdered sugar on the cake but I wanted to try my new favorite icing.  Caramel Cream.  I got this delicious recipe from Wendy Paul's cupcake cookbook (which I absolutely LOVE!) If you don't have this cookbook, I highly recommend you get it.  Lots of yummy cupcakes and frostings!

Caramel Cream

4 tbsp butter
1/4 cup Brown Sugar
1/4 cup Dark Brown Sugar
2-3 tbsp Whole Milk
1 cup Powdered Sugar
1 tsp. Vanilla Extract

Cook the butter and brown sugars in a pan over medium heat until it comes to a boil.  Add the milk and stir constantly until it comes back to a boil.  It doesn't take long.  Take the pan off the heat and add the powdered sugar and vanilla.  Stir it good until it is smooth.  Drizzle the caramel over the slightly cooled cake.

*My Notes*
~Sour Cream is a must!
~The cake batter is thick, almost like a brownie mix.  I was expecting the consistency of a normal boxed cake batter.  But it isn't.
~The recipe calls for 1 cup of chocolate chips.  I started with 1 cup, then added a sprinkle, then another and another.  I probably added an extra 1/2 cup, but would have been happy using the whole bag.  A chip in every bite!
~ I don't have dark brown sugar on hand, so I just use a half cup of light brown sugar.
~I also don't keep whole milk in my fridge either, so I just use 2%.
~The recipe makes it sound like it is a creamy, caramely  type frosting, but I have only produced a powdered sugar icing.  I'm sure if I used the right brown sugars and the right milk it would be different.  That said, it is still so yummy!
~The icing hardens pretty quick as it cools, so drizzle fast!

1 comment:

  1. I still remember this, it was so good! I use instant pudding and sour cream in my cakes every time and it makes them amazing. Definitely a must!