Saturday, November 10, 2012


Unsweetened cocoa
1 box (18 1/4-oz) yellow cake mix with pudding
1/2 cup sugar
1 box (3.8-oz) devil's food instant pudding mix
4 large eggs
3/4 cup vegetable oil
1/2 cup water
1 carton (8-oz) sour cream
1 tbsp vanilla extract
5 bars (3-oz) dark chocolate bars, divided (Ghirardelli works well)
1/2 cup coarsely chopped dried cherries
1 tbsp butter
1/3 cup heavy whipping cream

Grease a 12-cup Bundt pan, dust with the unsweetened cocoa and set aside.

In a large mixing bowl combine the cake mix, sugar, and pudding mix together; set aside.

With an electric mixer at medium speed, beat the eggs, oil, water, sour cream, and vanilla together until blended.  Gradually add to the cake mix mixture and beat for 2 minutes.

Coarsely chop 3 of the chocolate bars and fold, along with the cherries, into the cake batter.  Pour batter into the prepared Bundt pan.

Bake cake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes.  Remove from pan, cool completely on wire rack.

Coarsely chop 1 chocolate bar; place in a small bowl with the butter.

Bring the whipping cream to a simmer in a small saucepan over medium-high heat.  Remove from heat and immediately pour over the chocolate and butter; whisk until smooth.  Cool for 3 minutes or until slightly thickened.  Drizzle chocolate over the cake. 

Coarsely chop the last chocolate bar and sprinkle over the cake.

Yield: 12 servings

Note: For the holidays, I like to place some well-drained maraschino cherries over the top.

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