Mary K.’s Never Ending Chocolate Cake

Name: Mary K.’s Never Ending Chocolate Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 517 grams devils food cake mix; 296 milliliters buttermilk; 118 milliliters chocolate syrup; 4 larges eggs (Hersheys); 158 milliliters evaporated milk; 111 grams package chocolate fudge instant pudding mix; 237 milliliters semi-sweet chocolate chips, preferably the mini type; 237 milliliters semi-sweet chocolate; 118 milliliters vegetable oil

Mary K.’s Never Ending Chocolate Cake is a gluten free dessert. One portion of this dish contains roughly 9g of protein, 24g of fat, and a total of 533 calories. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Head to the store and pick up buttermilk, semi-sweet chocolate, eggs, and a few other things to make it today.

Instructions

Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with

Equipment you will use

Kugelhopf Pan

Oven

Baker’s Joy.

Combine cake mix, pudding mix, milk, oil, syrup and eggs in a mixing bowl. Beat on low speed until mixed, then increase mixer speed to medium and beat for about 2 minutes. Stir in chocolate chips and pour into Bundt pan.

Ingredients you will need

Chocolate Chips

Syrup

Egg

Milk

Cooking Oil

Equipment you will use

Mixing Bowl

Kugelhopf Pan

Blender

Bake for 55 minutes to 1 hour, or until cake tester comes out clean.

Equipment you will use

Oven

Let cake cool in pan for 10 minutes, and then turn out onto cooling rack.

Equipment you will use

Wire Rack

Frying Pan

Sprinkle with powdered sugar for garnish, or drizzle with chocolate glaze.

Ingredients you will need

Chocolate Glaze

Powdered Sugar

Combine chocolate and milk in small saucepan. Cook and stir over low heat until blended and mixture comes to a boil. Lower heat and cook, stirring constantly until thickened.

Ingredients you will need

Chocolate