Devilishly Good Chocolate Cake

Last Sunday I put my Christmas presents to good use! A lot of the things I got were for cooking(wondering if that is a hint from my husband:)). I was in the kitchen all day and it was actually a lot of fun to try out new gadgets and recipes. So the next couple posts will be highlighting recipes and gadgets letting you know how I liked them.

I don't know if you've ever heard of the Cake Mix Doctor but she is amazing. The first cook book of hers that I got was actually the Dinner Doctor and I loved it so much the Mister got me her Cake Mix Doctor book. Basically she takes normal recipes and boxed cake mixes and enhances them. They are all super easy and fast! So the first thing I made was a bundt chocolate cake. It was delicious, although I think I would change the frosting next time, it tasted a little too much like powdered sugar for my liking.

Devilishly Good Chocolate Cake

INGREDIENTS

• Vegetable oil spray for misting the pan
• Flour for dusting the pan
• 1 square (1 ounce) unsweetened chocolate, finely chopped
• 1/2 cup water
• 1 package (18.25 ounces) plain devil's food cake mix
• 1 package (3.9 ounces) chocolate instant pudding
• 4 large eggs
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract (I used imitation)

DIRECTIONS

1. Place rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist the bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set the pan aside.

2. Place the chocolate and water in a small saucepan over low heat. Cook, stirring, until the chocolate is melted, 3 to 4 minutes. Set aside.

3. Place the cake mix, pudding mix, eggs, buttermilk, oil, and vanilla in a large mixing bowl. Fold in the melted chocolate. blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with finger ad just starts to pull away from the side of the pan. 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complete cooling 20 minutes more.

From here you just add the frosting. I would share the frosting I put on it if i thought it was worth it. But I wont because I don't. Excellent cake though, I would definitely serve this to anyone I love :).