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Don't just say it, bake it.™

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Cakes

Chocolate Bomb Cake

Deborah Quire Recipe shared by:
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Decadent, moist chocolate cake, sure to provoke the palate of every chocolate lover.

  • Hands-On Time: 15 Minutes
  • Total Time: 55 Minutes
  • Servings:
  • Rating:

Ingredients

  • 1 Duncan Hines Devil's Food Cake Mix
  • 1 Instant Chocolate Pudding (4 oz.)
  • 4 large eggs
  • 1 cup sour cream
  • 3/4 cup water
  • 1/3 cup oil
  • 1 teaspoon almond extract
  • 1 cup semi-sweet chocolate chips
  • Chocolate curls for garnish

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. Grease sides and bottom of 8" or 9" cake pans with shortening. Flour lightly.
  3. Blend dry cake mix and chocolate pudding in large bowl on low speed until no lumps remain. Add eggs, sour cream, water and oil until well blended. Beat at medium speed for 2 minutes.
  4. Add almond extract and semi-sweet chocolate chips to batter. Stir until thoroughly blended.
  5. Pour batter in pan and bake immediately.
  6. Bake cake for 35-40 minutes. Baking time may vary. Cake is done when toothpick inserted in center comes out clean.
  7. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely before frosting with your favorite Duncan Hines frosting. Top with chocolate curls.
  8. Note: A 13 X 9" sheet pan may also be used.
  9. Gently

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Tips

When baking with raisins

When baking with raisins

I have found that when I soak raisins in hot water for about 10 minutes before using them in a recipe that the raisins stay moist while baking and afterwards they stay moist and are not too chewy or tough, and don't taste burnt. I learned this from watching my mother bake.


flouring cake pans

flouring cake pans

when banking a cake put floured cake pan in freezer, while mixing cake and finished product will remove without bottom of cake stuck to pan





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