Triple Chocolate Sour Cream Bundt Cake Food

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE (LOW FAT)

Steps:

• Combine all cake ingredients (except Fudge Topping) until well mixed.
• Spray 12 cup bundt pan with cooking spray.
• Pour cake batter into bunt pan.
• Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
• Cool the cake for 15 minutes in pan.
• Then remove from pan and cool on wire rack.
• To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.

TRIPLE CHOCOLATE CAKE

Steps:

• Heat oven to 350ºF.
• Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
• Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries.

TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE

Steps:

• Preheat oven to 350*F.
• Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
• Stir 1c. of the chocolate chips into the batter.
• In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
• Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
• Pour cake batter into bundt pan.
• Sprinkle the other half of the sugar and butter mix on top of the cake.
• Bake at 350*F for 1 hour.
• Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
• Enjoy!

CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray 15 cup Bundt pan very well with baking spray.
• Combine cocoa powder and chopped chocolate.
• Add boiling water and whisk until chocolate is melted and mixture is smooth.
• Set aside.
• In bowl combine flour, baking soda and salt then set aside.
• In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
• Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
• Add eggs a little at a time, scraping down sides until combined.
• Add vanilla and beat about 1 minute.
• Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
• Beat just until blended and no lumps of flour remain.
• Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
• Gently fold in chocolate chips.
• Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
• Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
• Transfer pan to a wire rack and let cool for about 15 minutes.
• Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
• Invert pan onto cooling rack and let cake cool completely.
• Ganache:.
• In heatproof bowl combine chocolate and butter.
• In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
• Whisk until melted and smooth.
• Place in refrigerator and let ganache thicken slightly.
• Spoon ganache over cooled cake allowing the ganache to drip down the sides.
• Let the cake stand until ganache is set at least 30 minutes.