Chocolate Cavity Maker Cake

A

ann

Well-known member
First off, I just found this site and am already quite comfortable with the layout of this board.

Thank you!!

Someone recommended The Chocolate Cavity Maker Cake over the Guiness Chocolate Cake. I made it for Valentines Day. It's remarkable.

With the melted Chocolate chips that really stay almost melted in the cake, I wonder if this cake can be frozen? Opinions?

Thanks for reading,

Ann

 
Drats - did it again! Anyway, if you want the chocolate chips to stay gooey,

I wouldn't freeze it.

I've noticed that when I chill (refrigerate or freeze) stuff with chocolate chips in it, they re-solidify, and become solid and crunchy.

Once they do, it's just not the same. But if it's a choice between eat it all now, and blow the diet, or freeze it, and save it for later, by all means, freeze it smileys/smile.gif

 
Sandi, this is on my list to fix. Problem: I haven't found a fix that works in Mozilla & IE both.

YET! Working on it though.

 
Thanks Mimi! I know you're working hard on this site, and I appreciate all that you do!

No rush - I just try to type in the message box, and leave the subject box for last, but sometimes I forget smileys/smile.gif

Thanks again for everything!

 
I suppose I could implement the fix that just works in IE but I'm deathly afraid of...

the Mozilla people. ;o)

 
Rec: Chocolate Cavity Maker Cake I can't wait to bake this again.

Chocolate Cavity Maker Cake

Submitted by: Caitlin Koch: "Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for frosting. This cake made me an instant star with my clients. I quickly became known as 'that incredible chocolate cake lady!'"

1 (18.25 ounce) package dark chocolate cake mix (I used DH)
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 large eggs
1/3 cup canola oil
1/2 cup coffee liqueur (I used Kapali)
2 cups semisweet chocolate chips (I used half Tropical Source, found at Whole Foods & half Hershey's)

Grease and cocoa a 10-inch Bundt pan. Preheat oven to 350° F (175° C).

In a large bowl, sift cake mix to remove lumps and aerate. Whisk in pudding mix.

Use 1 spoonful of dry cake mix to dust the chocolate chips to help suspend them, though batter is thick)

In a medium bowl, combine sour cream, eggs, oil and coffee liqueur. Beat well.

Add wet ingredients to dry ingredients (except chocolate chips) and mix until well blended.
Fold in chocolate chips. Batter will be thick.
Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then run a knife around sides and turn out and cool completely on wire rack.

My notes: I preheat oven to 355° since you lose heat when you open the door. When cake goes in the oven, I reduce oven temp to 345°.
This recipe makes a lot of batter, but it didn’t spill over. The toothpick method doesn’t work on this very moist chocolate chip cake.
Freezing not recommended.
Read top rated reviews at cakerecipe.com

 
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