Archive for the ‘Cakes’ Category

Chocolate Chocolate Cake

I made this for Nathan’s first birthday (And second. And third.), and for Matthew’s birthday today (And last year). It’s pretty much the best chocolate cake EVER.

Here it is nekked.

Nekked cake

Here it is with icing.


The very first time I made it, I thought the hole was missing something. I contemplated sticking a plant in it (ala My Big Fat Greek Wedding), but went for something much tastier. Smarties!


If you do not have access to Smarties, then you must not be Canadian. Sorry about that. But be creative! The options are endless…


1 (18.25 ounce) package dark chocolate cake mix (Betty Crocker Devil’s Food Cake rocks!)
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil (or butter/margarine)
1/2 cup coffee flavored liqueur (I substitute this with chocolate milk)
2 cups semisweet chocolate chips


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are 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 turn out and cool completely on wire rack.

Chocolate icing makes it unbelievable.  Again, I used Betty Crocker.  I could make my own, but Betty has it going on.


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Chocolate Chip Bundt Cake

This is a favourite around here.


Take a look inside…

Chocolate bundt



1/2 cup margarine
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla


1 1/4 cup chocolate chips
1/2 cup brown sugar


Cream margarine & sugar well. Add eggs & sour cream. Mix well. Add flour, baking powder, baking soda, and vanilla. Mix well.

Grease 1 10-inch bundt pan. Mix topping together and set aside.

Pour 1/2 of batter into pan. Cover batter with 1/2 of topping mixture. And rest of batter. Sprinkle with remaining topping.

Bake at 350 for 50-60 minutes.

HINT: I don’t actually mix the topping. I put 1/2 of the batter in. Then cover with enough brown sugar so you can’t see the batter. Then cover with enough chocolate chips so you don’t see the brown sugar. Then put the rest of the batter in. Then repeat the smothering with brown sugar & chocolate chips.

It tastes awful.  You should not make it.

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Chocolate Sundae Pudding

SOOOOOOOOOOO goooooooooooood.

From my Grandma.


1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa
2/3 cup sugar
1/2 cup milk
1/2 cup chopped nuts
2 tbsp melted butter
1 tsp vanilla

Sift all dry ingredients into bowl. Add nuts, milk, butter and vanilla, and blend well. This will be quite thick.

Pour into greased casserole.


mix together:
1/4 cup white sugar
1/2 cup brown sugar
3 tbsp cocoa
1/2 tsp salt
1 tsp vanilla

Spread evenly over batter then pour 1 cup boiling water over all (don’t stir!!) Bake 1 hour at 350 F. Put lid on casserole for last half hour.

I usually double the topping portion for more sauce!!!


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