The Very Best Chocolate Cake In All The Land
Chocolate Bundt Cake
For the cake:
1 (18.25 oz) box dark chocolate cake mix
1 (3 oz) box instant chocolate pudding mix
1 (16 oz) carton sour cream
1/3 cup vegetable oil
1/2 cup Kahlua (may substitute with milk)
2 cups semi-sweet chocolate or peanut butter chips (or 1 cup of each)
Preheat oven to 350°.
Grease and flour a 10 in bundt pan.
In a large bow., combine cake mix, pudding mix, sour cream, eggs, oil and Kahlua.
Beat until ingredients are well blended.
Fold in chocolate and/or peanut butter chips.
Batter will be thick.
Spoon into prepared pan.
Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped.
Cool 10 minutes in pan, then turn out and cool on wire rack.
For the Glaze:
1 oz square semi sweet chocolate (or 1 oz of chips)
1 tbsp unsalted butter (I've used salted and it's worked JUST fine.)
1 cup powdered sugar
1 tbsp cocoa powder
1 or t tbsps warm milk
Melt the chocolate and butter together in the microwave until just melted.
Stir it together.
Stir or sift together the powdered sugar and the cocoa.
stir a little of the powdered sugar mixture into the chocolate mixture.
Add a small amount of the milk and stir.
Add in the rest of the powdered sugar and whisk together until smooth.
Pour over the top of the slightly warm cake (or serve on the side.)
That's it. My husband has become emotional over this cake. It's a go-to recipe for a wow dessert. It's easy to modify or substitute ingredients and it reminds me of Sue. Can't get any better than Bundt.
Of course, I've never really tried a babka.