Recipe

Nancy Dooley Chocolate Cake Recipe


Nancy Dooley Chocolate Cake Recipe Lacrenshaw / All my dishes
1 year ago
Nancy strikes again with the simple, moist chocolate cake... this was, of course, gleaned from my old newgroup days. I did make a couple changes but will surely point them out as we go along.
Prep:10m Cook:53m Servings:12

Lacrenshaw

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Ingredients
  • ***My changes will be in parentheses
  • 1 packaged devil's food cake mix (1 packaged french vanilla cake mix)
  • 4 ounce box of instant chocolate pudding ( 4 ounce box of vanilla pudding)
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil (I use canola)
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup water
  • 4 large eggs
  • 3 tablespoons amaretto di sarona (3 tablespoons coconut rum)
  • 1 teaspoon almond extract ( 1 teaspoon vanilla extract)
  • 1 cup melted chocolate chips (1 cup melted white chocolate chips)
  • GLAZE:
  • 1 cup confectioners sugar
  • 3 tablespoons milk
  • 1 teaspoon almond extract (vanilla extract)

Directions
  1. Preheat oven to 350 degrees F.
  2. Grease tube pan or bundt pan (oops! a choice to make)
  3. Dust with cake mix.
  4. Combine all ingredients in a large mixing bowl.
  5. Beat on medium speed of electric mixer until combined.
  6. Raise mixer speed to medium-high and beat for 2 minutes.
  7. Pour into preferred pan.
  8. Bake in tube pan for 55 to 60 minutes.
  9. If using the bundt pan, bake for 50 to 55 minutes.
  10. Remove from oven
  11. Cool 10 minutes before removing from pan.
  12. Dust with confectioners' sugar OR
  13. make glaze by mixing the sugar, milk and extract to desired consistency.
  14. Great with whipped cream.

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Comments

henrie 1 year ago said:
Sounds good to me, you have my 5. Love a good chocolate cake.


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