Recipe: Fudge-Chip Cake with Whiskey Glaze

Fudge-Chip Cake with Whiskey Glaze

From: Bon Appetit

Yield: 12 servings

Preparation: 30 minutes plus baking and cooling time and easy to make


Note: The whiskey in the cake and in the glaze makes this dessert for adults only. To make cleanup a breeze, place waxed paper under the cake before pouring the glaze over the top.


Fudge-chip cake:


One 12-ounce package mini chocolate chips

One 18.25-ounce box Betty Crocker Super Moist Chocolate Fudge Cake with Pudding, divided

½ cup canola oil

3 large eggs

1 cup heavy cream

1/3 cup whiskey


Whiskey glaze:


2 Tablespoons unsalted butter, melted

2/3 cup confectioners’ sugar, sifted

2 Tablespoons whiskey


Directions to make cake: Position rack in center of oven and preheat to 350° F. Thoroughly spray 12-cup tube pan with nonstick cooking spray.

Empty mini chocolate chips into small bowl. Toss lightly with 2 Tablespoons dry cake mix. Set aside.

Place remaining cake mix, oil, eggs, cream and whiskey in bowl of electric mixer fitter with whisk attachment. Mix on low speed for 1 minute, or until everything is just combined, stopping mixer once to scrape down sides of bowl. Remove bowl from mixer and add chocolate chips. Fold in chips by hand with rubber spatula, mixing until chips are thoroughly distributed and no dry cake mix is visible.

Scrape batter into prepared pan, smoothing top with rubber spatula. Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes while making glaze.

Make the glaze: Whisk together melted butter, confectioners’ sugar and whiskey in small bowl.

Invert cake onto wire rack; place sheet of waxed paper under rack. While cake is still hot, pour glaze over top of cake, letting glaze run down sides of cake and soak into top surface. Allow cake to cool completely on wire rack before cutting into 12 slices.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

Recipe: Dark Chocolate Bundt Cake

This is yet another easy to do chocolate beauty! Great for a dinner party or just a weekend relaxation with friends who happen to drop by for a lounging visit over coffee or tea. During Marti Gras season in Louisiana this little recipe will come in handy for that hectic time when feasting, cooking and baking is at its height just before the Lenten season begins. This will be a bit hit with everyone!


Dark Chocolate Bundt Cake


Yield: 12 servings

Prep Time: 20 minutes, Bake time: 1 hour plus 20 minutes

From: Southern Living


Ingredients:

8 ounces semisweet chocolate, coarsely chopped

1 (16 oz.) can chocolate syrup

1 cup butter, softened (2 sticks)

2 cups sugar

4 large eggs

2 ½ cups all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

Garnishes: Strawberry slices and Wintry-White Icing (recipe follows)


Directions: Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 ½ minutes total). Stir in chocolate syrup until smooth.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.

Bake at 325° F. for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish, if desired.


Wintery-White Icing

Yield: Makes about ¾ cup

Prep time: 5 minutes

Stir together all ingredients until smooth. Drizzle over cooled cake and when ready to serve garnish with beautiful sliced fresh strawberries! Last thing to do? Enjoy at will!

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana