Chocolate Lover's Dream Cake
Chocolate Lover's Dream Cake is a dessert that serves 16. One portion of this dish contains approximately 6g of protein, 23g of fat, and a total of 427 calories. For 94 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by Culinary Covers. 2019 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. If you have butter, gf chocolate cake mix, chocolate milk, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 27%. Similar recipes include Chocolate Lover's Dream Cake, Chocolate Lover's Dream Cookies, and Chocolate Lover's Cake.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1/3 cup butter, melted
1/2 cup caramel topping
3/4 cup chocolate milk
3 eggs
1 box Betty Crocker chocolate fudge cake mix
1 box (4 serving size) chocolate fudge instant pudding and pie filling mix
1 bar (2.07 oz) milk chocolate covered peanut, caramel and nougat candy bar, unwrapped and chopped
1 1/2 cups semi-sweet chocolate chips
1 cup semisweet chocolate chips
8 oz sour cream
1/2 cup toffee bits
2/3 cup whipping cream
Equipment:
cake form
oven
bowl
frying pan
sauce pan
Cooking instruction summary:
1. Preheat the oven to 350F. Generously grease a 12-cup fluted tube cake pan and lightly flour.2. In a large bowl, combine the cake mix, chocolate milk, butter, eggs, sour cream and pudding mix. Mix until combined (batter will be thick). Stir in the chocolate chips. Spoon into the prepared pan.3. Bake until a tester inserted in the center comes out clean, 45-55 minutes. Cool 10 minutes. Turn the pan upside down onto a serving plate; remove pan. Allow the cake to cool completely, about 2 hours.4. Place the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate chips. Allow to sit for 5 minutes, then stir until smooth. Drizzle the glaze over the cooled cake. Drizzle the caramel over the cake, sprinkle on the chocolate chips, toffee pieces and chopped candy bar. Store loosely covered at room temperature.
Step by step:
1. Preheat the oven to 350F. Generously grease a 12-cup fluted tube cake pan and lightly flour.
2. In a large bowl, combine the cake mix, chocolate milk, butter, eggs, sour cream and pudding mix.
3. Mix until combined (batter will be thick). Stir in the chocolate chips. Spoon into the prepared pan.
4. Bake until a tester inserted in the center comes out clean, 45-55 minutes. Cool 10 minutes. Turn the pan upside down onto a serving plate; remove pan. Allow the cake to cool completely, about 2 hours.
5. Place the chocolate chips in a heatproof bowl.
6. Heat the cream in a small saucepan until simmering, then pour over the chocolate chips. Allow to sit for 5 minutes, then stir until smooth.
7. Drizzle the glaze over the cooled cake.
8. Drizzle the caramel over the cake, sprinkle on the chocolate chips, toffee pieces and chopped candy bar. Store loosely covered at room temperature.
Nutrition Information:
covered percent of daily need
