Just in case all the chocolate from the Easter Bunny has disappeared and your craving for chocolate has not, here is a recipe that really tastes like a milk chocolate candy bar (really, trust me on this).
This is a great cake for snacking on. The cake is lighter than a traditional pound cake, so all the dieters out there can feel better about taking a slice. Myself included.
RECIPE (adapted from the Charleston Cake Lady)
MILK CHOCOLATE CAKE
Ingredients:
1 package (18.5 ounces) butter recipe golden cake mix
(Yes start with a cake mix, and not to worry it won’t have that plastic cake mix taste at the end)
3 tablespoons Dutch processed cocoa*, sifted
1/3 cup sugar
1 cup sour cream
2/3 cup vegetable oil
3 large eggs
*If you can’t find Dutch processed cocoa, you can substitute 3 tablespoons natural cocoa powder plus 1/8 teaspoon of baking soda.
Method:
Do No Preheat the oven.
Spray a 12-cup Bundt pan with vegetable cooking spray.
In a large mixing bowl, combine the cake mix, cocoa, sugar, sour cream, and oil.
Beat on low speed just to blend.
Add the eggs, blend well, and increase the speed to medium-high and beat for 5 minutes.
Pour the batter in the pan and set oven temperature to 325 degrees.
Bake for 55 minutes, or until a cake tester inserted in the middle of the cake comes out clean.
Cool the cake in the pan.
Slice and serve plain or add ice cream on the top!
Makes about 18 slices.
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