Tuesday, September 21, 2010
Cake Mix Recipes: Fudgy Chocolate Ring Cake
1 package chocolate fudge cake mix
1 cup water
¾ cup vegetable oil
1 package (4-servimg size) chocolate instant pudding and pie filling mix
1 can (14-ounces) sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1- Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening; lightly flour.
2- Beat cake mix, water, oil, eggs and pudding mix (dry) in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Spoon batter into pan: spread evenly. Spoon half of the batter into pan; spread evenly.
3- Heat 1/2 cup of the sweetened condensed milk and 1 cup of the chocolate chips in 1-quart saucepan over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Carefully spoon chocolate mixture in ring over batter (do not touch sides of pan).
4- Bake 45 to 50 minutes or until toothpick inserted 1 inch from inside edge of pan comes out clean, top of cake feels firm to the touch and cake pulls away slightly from side of pan. Cool 15 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
5- Heat remaining sweetened condensed milk and 1/2 cup chocolate chips in 1-quart saucepan over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Let stand 5 minutes. Pour chocolate mixture over cake, allowing some to drizzle down sides. Store loosely covered at room temperature
Peanut Butter-Chocolate Ring Cake: Substitute peanut butter chips for the semisweet chocolate chips.
Tip: Hidden in the center of this wonderful cake is a layer of dense and fudgy chocolate. Be sure to follow the doneness tests in this recipe, and your cake will turn out moist but not underbaked.
1 Serving: Calories 460