If you read my other blog you'll know that Alexander just turned 3, that he loves Wee Woos (fire engines) and that pink is his favorite color. You will also know that I couldn't keep away from a particular piece of chocolate cake. So when Alexander said he wanted chocolate cake I knew which one I would be making. When he asked for a Wee Woo Cake I knew that the Wee Woo would have to be pink. I have done better decorating in the past, however this one, despite our glitch with too runny pink icing (see sides of cake) turned out OK. What mattered most of all was that Alexander was thrilled with it. If you want a Really Really Really chocolaty cake you will love this! I have to say that the cake itself, prepared in a Bundt pan would hold her own without the frosting. The frosting, for those of you who need a little less chocolate, would be delightful on a yellow cake.
I have neither invented nor doctored up these recipes. They are from The Cake Mix Doctor by Anne Byrn.
The recipe I used is called Darn Good Chocolate Cake.
(It can be found on page 36).
Preparation Time: 10 minutes
Baking Time: 45 - 50 Minutes
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 Package Dark chocolate or Fudge cake mix
1 Package (3.9 oz) chocolate pudding mix
4 large eggs
1 Cup of sour cream
1/2 Cup of warm water
1/2 Cup of vegetable oil
1 1/2 Cups semi-sweet chocolate chips
1. Place rack in center oven and preheat to 350 F. Lightly mist desired pan with spray. (I used two 8 inch rounds -- original recipe calls for Bundt pan) Dust with flour and shake out excess. Set aside
2. Place all ingredients in a large bowl and blend with an electric mixer for 1 minute on low speed. Stop and scrape down the sides of the bowl. Increase mixer speed and beat 2 to 3 minutes more. The batter should look thick and well combined. Fold in chocolate chips, making sure that they are well distributed. Pour into pan(s) and place in oven.
3.Bake the cake until it springs back (32 minutes for the two 8 inch rounds -- 45 to 50 for the Bundt pan). Remove pan from oven and place to cool on a wire rack for about 20 minutes. Serve as is, warm or with
Chocolate Pan Frosting
Makes 4 cups, enough to frost a 2 or 3 layer cake
Preparation time: 10 Minutes
8 Tablespoons (1 stick) butter
4 Tablespoons unsweetened cocoa powder -- (I used 5 Tbs)
1/3 Cup of whole milk (I used 2%)
4 Cups of confectioners sugar
1. Place butter in a medium sauce pan and melt over low heat, about 2 to 3 minutes. Stir in cocoa powder and milk. Let the mixture come to a boil, stirring, and remove from the heat. Stir in the confectioner's sugar and mix well until the frosting is thick and smooth.
2. Pour the warm frosting over the top of the cooled cake, spreading it with a spatula so that all of the cake is covered. Work quickly as this hardens! If it does harden simply return it to the pan or quickly soften in the microwave.