Aug
07

M.O.A.C.C.I.

by

(“Mother Of All Chocolate Cake Inventions,” as named by Cindy’s husband, Brian)

1 bar (4 ounce) German Chocolate Bar

1 box plain vanilla cake mix or yellow cake mix

1 box (3.4 ounce) vanilla instant pudding mix

1 cup whole milk

1 cup vegetable oil

4 large eggs

1 cup semisweet chocolate chips

Preheat oven to 325 degress. Lightly mist 10” tube pan (or 3 – 8” loaf pans) with cooking spray then dust with flour. Shake out any excess flour. Set pan aside.

Grate chocolate bar in food processor or hand grater. Set aside. Place cake mix, pudding, milk, oil and eggs in a large mixing bowl. Blend on low speed for 1 minute. Fold in the grated chocolate bar and scrape down sides of the bowl.

Increase mixer speed to medium and beat 2 more minutes. With spatula, fold in chocolate chips. Pour batter into the prepared pan, smoothing it out with a spatula. Place in oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, approximately 50 Minutes. (If using loaf pans please check around 25-30 minutes.)

Place on cooling rack for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack then invert it again so it is right side up.**

** can be frozen ( well wrapped in foil) for 6 months

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