Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Triple Chocolate Cake

Notes: 

This cake is best served warm, so you might want to serve immediately or place each piece in microwave for about 15 seconds.

print
Ingredients: 

• 1 Package of Duncan Hines Butter Fudge Recipe cake mix
• 1 - 5 oz Package instant chocolate pudding
• 4 eggs
• ½ cup oil
• ½ cup hot water
• 1 cup sour cream
• 1 - 12 oz package of semi sweet morsels
• ¼ cup confectioners/powder sugar


Cake:
1. Preheat oven 350 degrees. Grease Bundt pan.
2. Set aside ½ cup of semi-sweet morsels for topping.
3. Combine:
- Duncan Hines Butter Fudge Recipe cake mix
- Instant chocolate pudding
- Eggs
- Oil
- Hot water
- Sour cream
- Rest of the package of semi-sweet morsels\
4. Mix well with spoon. The batter will begin to get very thick, and might look like brownie mix instead of cake mix, but that is okay.
5. Pour the batter into the greased Bundt pan and cook for 50-55 minutes. Once cake is finished cooking, remove from oven and cool for at least 15 minutes. 
6. Once cooled, flip cake upside down onto a plate and remove pan. Now it is time to add the topping.

Topping:
1. Melt the ½ cup of semi sweet morsels in a pan on the stove. Once all morsels are melted, add ¼ cup of confectioners’ sugar to the pan and mix. The topping should be liquid enough to pour, if not liquid enough you can add more sugar, but a ¼ cup should be enough. 
2. Once the topping is well mixed, pour over the top of the cake, letting it run down all sides. Let cake sit for about 5 minutes.

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Granola

  • 1 keep

Kept by

1st Keep
kristin.c.burnham's picture
kristin.c.burnham

Top Recipe Keepers





Share with Facebook