Death By Chocolate - Collection

From: (Buffy Hyler)

Date: Wed, 14 Jul 93 09:56:14 PDT


Death by Chocolate I

2 c. flour
1 tbsp. double-acting baking powder
1/2 tsp. baking soda
2 c. sugar
2 large eggs
1 stick unsalted butter at room temperature, quartered
1 c. sour cream
1/2 c. water
2 tsp. vanilla extract
1/2 c. plus 2 tbsp. cocoa
1 12-oz package semisweet chocolate chips
  powdered sugar

Sift flour, baking powder, and baking soda twice. Place in a small
bowl. Beat the sugar and eggs in a large mixing bowl until sugar
is dissolved. Add butter and mix into egg mixture thoroughly. Add
sour cream, water, vanilla extract, and beat. Add flour mixture
and cocoa and beat slowly just until flour is absorbed. Do not

Fold in chocolate chips and pour into buttered Bundt pan. Bake at
350 degrees F for 1 hour.

When cool, sift powdered sufar on top.

Variation: Replace 1/4 c. of the water with Grand Marnier.

Death by Chocolate II

INGREDIENTS -----------------------------------------------------------

       1        box   chocolate cake mix
       1        box   instant chocolate pudding (4 serving size (1/2 cup
                                                 per serving))
       1/4      cup   oil                                               
       1/4      cup   water (I sometimes substitute Grand Marnier here) 
       1/2      cup   sour cream                                        
       4              eggs                                              
       12       oz    chocolate, semi sweet chips                       

DIRECTIONS  -----------------------------------------------------------

    Mix ingredients, in order.  Pour into greased Bundt pan. Cook at
350 for 55 minutes. Cool 15 minutes and remove from pan.  Believe me,
frosting is not necessary with this cake. It's from Dom DeLuise's
cookbook and is called Death by Chocolate II. (Death by Chocolate I is
completely from scratch)

    Additional Notes (mine, not Dom D's): 
    1) This stuff is *very* thick.  I skipped the mixers and just used
a spoon to mix for about 3-4 minutes until there was no more visible
dry ingredients.

    2) You might want to up the 1/4 cup oil to 1/2 cup oil.  I did
this and had a significantly moister but still dense cake.

    3) This cake will most likely vary by the type of chocolate cake
mix bought.  My best results to date were by using the chocolate
"pudding in the box" cake mix combined with 1/2 cup oil.


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