Easiest Chocolate Bread

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?!

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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
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