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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

"Crystals" in Lemon Supreme Baked Bundt Cake

"Crystals" in Lemon Supreme Baked Bundt Cake

This is the second time this has happened when baking a Lemon Supreme bundt cake. The baked cake has black specks in the crust (many of them) and they are a very pungent lemon flavor. The problem does not appear to alter the texture or the taste of the cake. This is the second time this has happened (I only use Duncan Hines mixes) and I wonder if anyone knows how to remedy the problem. Thank you.


Easy Moist Cake Layers

Easy Moist Cake Layers

The way I ensure that my cake layers will be moist and never dry, is to invert the layer(s) on a serving plate or foil covered board while still quite warm and then wrap the top and sides of the layer(s) with plastic wrap. This seals in all the steam that would have otherwise escaped resulting in a very moist, but not soggy cake. Everyone always comments on how moist and delicious my cakes are and they are very surprised when they find out I use cake mixes (Duncan Hines of course)! Refrigerate the layers while still warm. This will help the layers firm up a bit. When completely cooled, the layers will be easy to frost and decorate. Let layers sit covered at room temp for 20 minutes or so before frosting. If your work area is humid, let the layers sit a little longer so the condensation will form on the plastic wrap and not on the cake itself. Remove plastic wrap and frost and decorate as desired.





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