Darn Good Chocolate Cake With Martha's Icing

Submitted by Chef likestocook

"This is from the cake doctor. There was another one posted that had changed it, but the first time I made this I couldn't think of any changes I would make. I got this recipe from Shelly who I taught kindergarten with and all of the chocolate lovers in our group were smiling when she brought this to our gatherings. I have baked this in the bundt pan and some of the icing goes into the hole giving each piece a little bit of fudge. I used my Lady Ann pan and put all of the icing in the indention making it decadent and impressive."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 16

ingredients

• 18 1⁄4 ounces devil's food cake mix or 18 1/4 ounces fudge cake mix
• 4 ounces instant chocolate pudding mix
• 1 cup sour cream
• 1⁄2 cup vegetable oil
• 1⁄2 cup water
• 4 large eggs
• 1 1⁄2 cups semi-sweet chocolate chips
• icing
• 1 cup sugar
• 5 tablespoons butter
• 1⁄3 cup whole milk
• 1 cup semi-sweet chocolate chips

directions

1. Pre-heat oven to 350 degrees.
2. Lightly mist a 12 Bundt pan with PAM and dust with flour.
3. Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
4. Blend with electric beaters on low speed for 1 minute.
5. Stop and scrape down bowl.
6. Increase speed to medium and beat 2-3 minutes more.
7. Fold in chips.
8. Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed. It will also begin to pull away from the pan.
9. Place on wire rack and cool for 20 minutes.
10. I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
11. Meanwhile make icing.
12. Place sugar, butter and milk in medium saucepan over medium-high heat.
13. Stir until it comes to a boil- about 3-4 minutes.
14. Still stirring let mixture boil for 1 minute.
15. Remove from heat.
16. Stir in chips and stir until smooth.
17. Pour and drizzle over bundt cake.

Reviews

[Kenny J.]

My cousin has been making this cake for everyone in our family's birthday for years. She has made one alteration to the icing recipe--she uses 1/3 cup of strong black coffee. It makes for a fantastic flavor.

 

[SWMR3]

I've been using this recipe for years exactly as it is. I have made this in 2 loaf pans and baked for 45 - 50 minutes. The icing recipe covers one loaf cake, which is great as I usually freeze the second cake.

 

[Chef TanyaW]

I have been using this recipe for years and everyone loves it (although my husband is getting a little sick of it after over 10 years... someone else will request it and he would prefer some variety!). I do not ice it... it's totally unnecessary to add icing to this decadent cake. I dust the top with powder sugar... a very pretty touch. Sometimes I serve it with sliced strawberries and whipped cream.... or milk or ice cream.<br/><br/>I use 2 cups of chocolate chips as the parts with chocolate chips are the best!

 

[MJMommy13]

I agree with posting Cook, no reason to change this gem. lt is so moistl rarely use the icing.

 

[PickyEaters]

Great cake and icing. I found this recipe when I was looking for a chocolate icing. I already had the same cake recipe and was excited to find an icing to match. I only had 2cps of choc. chips so I used 1cp for the cake and the other for the icing. It turned out wonderful and I got rave reviews by everyone. Can't go wrong with this combination! Thanks for posting.