Monday, March 9, 2009

Chocolate Bundt Cake

I think I stole the idea for this one from one of my roomates in college. It is sure to satisfy any chocolate craving, mend broken hearts and establish world peace. I've tweaked it a little by the sticky chocolate frosting instead of hot fudge. I just got tired of throwing away half a can of beautiful sweetened condensed milk so the change lets me use the entire can.

1 box Devil’s Food Cake mix
¼ c. vegetable oil
½ c. + 1 Tbsp. all-purpose flour
4 eggs
1⅓ c. water
1 Tbsp. baking cocoa
1 can sweetened condensed milk
1 recipe Sticky Chocolate frosting
Caramel topping

In a large mixing bowl, combine all ingredients and mix with electric beaters until batter is smooth. In a small bowl, mix together 1 Tbsp flour and 1 Tbsp. cocoa. Grease Bundt pan and flour with the cocoa mixture. Pour batter into pan, making sure to distribute it evenly. Bake for 35 – 40 minutes at 350 ˚ F. Allow cake to cool slightly then remove from pan to cooling rack. While cake is still warm, transfer it to a serving platter. Drizzle Sweetened Condensed Milk, caramel topping and chocolate frosting over the cake until . . . well until you think it is rich enough to rot your teeth out.

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