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Tuesday, August 07, 2007
Recipe, Anyone?
Posted by Jenevieve
I didn't realise my Anti-Terrorism chocolate cake recipe would garner so much intrigue. I've been calling this cake by this name since Spokane, when someone (Mary? Miranda? I thought it was Bianca, but apparently not) said that if people could eat this cake, they would like Americans more. But Jenny F., I like your definition better! Anyway, here it is:
Anti-Terrorism Chocolate Cake
1 package devil's food cake mix (don't use the kind that has pudding in the mix)
1 package (3.9 oz) chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup warm water (use warm, not cold. It actually makes a difference)
1/2 cup vegetable oil or melted butter
1.5 cups chocolate chips (Or equivalent in chopped semisweet, milk, dark or a mix of chocolates)
1. Preheat oven to 350F (175C). Grease a 12 cup Bundt pan and dust with unsweetened cocoa powder. This makes it so your chocolate cake doesn't have weird flour schmutz all over it.
2. Place cake mix, pudding mix, sour cream, eggs, oil, and warm water into a mixing bowl. Beat by hand or with a mixer (sigh) on low for one minute and medium for 2 minutes. The batter will be pretty thick so, if mixing by hand, just beat until your hand goes numb and that should be about right..
3. Fold in chips or chopped chocolate, distributing evenly. Pour into the Bundt pan and have Matt smooth it out so it lies more or less flat in the pan. I am apparently incapable of doing this correctly.
4. Bake about 45-50 minutes until it springs back when lightly pressed with your finger and starts to pull away from the side of the pan.
5. Let cool in the pan for 20 minutes, then run a knife around the edge of the pan and invert onto a rack. If using a glaze, let cool a bit more. If not, eat warm straight from the rack as your husband asks if you'd like a plate or fork.
Since it was my birthday, I topped it with a caramel glaze. Tonight, since it's Laura's birthday (and she specifically requested this cake), I will top it with both a caramel glaze and chocolate ganache. Unless I'm too lazy. Then we'll just eat it plain.
Anti-Terrorism Chocolate Cake
1 package devil's food cake mix (don't use the kind that has pudding in the mix)
1 package (3.9 oz) chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup warm water (use warm, not cold. It actually makes a difference)
1/2 cup vegetable oil or melted butter
1.5 cups chocolate chips (Or equivalent in chopped semisweet, milk, dark or a mix of chocolates)
1. Preheat oven to 350F (175C). Grease a 12 cup Bundt pan and dust with unsweetened cocoa powder. This makes it so your chocolate cake doesn't have weird flour schmutz all over it.
2. Place cake mix, pudding mix, sour cream, eggs, oil, and warm water into a mixing bowl. Beat by hand or with a mixer (sigh) on low for one minute and medium for 2 minutes. The batter will be pretty thick so, if mixing by hand, just beat until your hand goes numb and that should be about right..
3. Fold in chips or chopped chocolate, distributing evenly. Pour into the Bundt pan and have Matt smooth it out so it lies more or less flat in the pan. I am apparently incapable of doing this correctly.
4. Bake about 45-50 minutes until it springs back when lightly pressed with your finger and starts to pull away from the side of the pan.
5. Let cool in the pan for 20 minutes, then run a knife around the edge of the pan and invert onto a rack. If using a glaze, let cool a bit more. If not, eat warm straight from the rack as your husband asks if you'd like a plate or fork.
Since it was my birthday, I topped it with a caramel glaze. Tonight, since it's Laura's birthday (and she specifically requested this cake), I will top it with both a caramel glaze and chocolate ganache. Unless I'm too lazy. Then we'll just eat it plain.
:: Cheers, Jenevieve, 2:20 PM