Actually, this isn't - it's my adaptation of a recipe in John Thorne's book, Simple Cooking that works, although the ingredient list may give you pause.
Ingredients:
1 small packet of chocolate instant pudding (stay with me, OK?)
1 packet of Betty Crocker Devil's Food cake mix (brand name items are a key part of Truly Awful recipes)
375g/12oz chocolate chips (you thought a chocolate cake was going to be low calorie? Get away with you!)
3 eggs
1 3/4 cups sour cream (trust me...)
And then...
Mix it all well. You can cook it in a bundt tin, but I prefer two high sided 7in round tins - one cake for now, one to freeze for later. Grease, flour and line the tins. Divide the mixture between the tins and bake at 350degF/180degC for about 40 min.
You could try testing it with a skewer, but with all those chocolate chips, do you think there would be any point?
To serve, raspberries are good, and whipped cream. It's a dense, rich cake. You could also use the skewer to stick a few holes in the top and drizzle it with brandy, or rum, or suchlike.
John Thorne's version involves the instant pudding, Duncan Hines Devil's Food cake mix, 12 ounces of chocolate chips, 2 eggs and 1 3/4 cups of sour cream (American measures). 350degF and 50-55min, when cooked in a buttered and floured bundt tin.
If you aren't in Australia or the US, you'll have to make up your own version from this information - but it's a forgiving recipe.
The Truly Awful Recipes chapter in his book is a delight. Read it sometime.
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