Wednesday, February 18, 2015

Recipe #54: Chocolate Dump Cake, Witt Style

This recipe has been around for years, almost as long as the Pillsbury tunnel-of-fudge cake...for those of you who "don't" remember, you're too young.  The original recipe calls for a package of instant chocolate pudding mix.  It's enough for me that I'm using a packaged cake mix, so at least I'm conceding to that.   I add a few other good things to make this cake extra special.  It's the cake I go to when I don't want anything overly heavy, or a cake that's frosted, which is rare.  But, I do love this cake and hope you will try it.  You can make it either in a bundt or tube pan...

1 package chocolate cake mix                                      1 cup sour cream (sometimes I use light)
4 large eggs                                                                      1/2 cup canola oil
1/3 cup Baileys irish cream (I use Carolans)            2 cups chocolate chips
1 tsp cinnamon (u just get the essence) if you          1/2 cup toasted coconut*
  you like cinnamon, add 2, if you don't, leave          1 tsp flour
  out

* to toast coconut, place on a baking sheet in a 350 oven for about 7-8 minutes...this is an estimate...you will need to watch this closely as coconut burns fast...

Combine all ingredients, except for chocolate chips, in a standing mixer.  Have mixer on low for the first 2 minutes, then medium for the next 3.  In a medium bowl, add chocolate chips, along with 1 tsp flour.  Toss a number of times to coat chips with flour.  This will prevent the chips from sinking down to the bottom of the cake.  Use your fingers to put chips in mixing bowl...toss any remaining flour.  Stir chips into cake.  Grease and flour a bundt or tube pan.  Pour cake batter into pan, distributing evenly.  Bake at 350 for 45-55 minutes, testing a few times with toothpick, as sometimes you hit a melted chocolate chip.  Always err on the side of the minimum amount of time to bake anything...you can always put something back in the oven, but you can't undo something that's overbaked.  Bon appetit!

In this particular cake, I put in both 1/2 cup toasted coconut, 1/3 cup sweetened coconut and the cinnamon, which this cake normally doesn't call for...










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