Last January I posted the Easiest Chocolate Cake, a recipe from my Mom and one of my favorites when I need to bring dessert somewhere because it travels well, can be put together in minutes and gets rave reviews. It is admittedly a bit low brow because it calls for a boxed cake and pudding mix but I promise you that no one will the wiser. You can dress it up with whipped cream, ice cream, powdered sugar and/or berries if you like.
I doubled the recipe yesterday so I could share with my coworkers and have a dessert to bring to a dinner with Joe’s cousins. I baked half of the batter in a bundt pan and split the rest between two greased loaf pans. (I highly recommend the Williams-Sonoma Goldtouch® Nonstick loaf pans in the one pound size.) The chocolate loaves turned out great; they were easy to slice, perfectly chocolately and had a denser consistency than in the bundt version. Calling it bread makes it seem more virtuous too, right?!
What to buy (makes two, one pound loaves):
- one box chocolate cake mix (I like Devil’s Food)
- one box chocolate pudding mix (Devil’s Food pudding also is great if you can find it)
- 1/2 cup vegetable or canola oil
- 1/2 cup warm coffee
- 1 cup sour cream
- 4 eggs
- 12 ounces semi-sweet chocolate chips
What to do:
- mix together cake mix, pudding mix, oil, coffee and sour cream
- add eggs, beating well
- add chocolate chips
- pour into loaf pans and bake at 350 for one hour, cool for an hour on a rack then invert loaves onto a plate
- serve plain, warm or at room temp or garnished with powdered sugar/berries/whipped cream/ice cream