BETTY CROCKER CHOCOLATE LOVER'S DREAM CAKE

 

  • Cooking Time: 3 hours 15 mins
  • Servings: 16
  • Preparation Time: 20

Ingredients

  • 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
  • 3/4 cup chocolate milk
  • 1/3 cup butter or margarine, melted
  • 3 eggs
  • 1 container (8 oz) sour cream
  • 1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • Ganache Glaze
  • 1 cup semisweet chocolate chips (6 oz)
  • 2/3 cup whipping cream
  • Caramel-Toffee Topping
  • 11/2 cups semisweet chocolate chips (9 oz)
  • 1/2 cup caramel topping
  • 1/2 cup toffee bits
  • 1 bar (2.07 oz) milk chocolate-covered peanut, caramel and nougat candy, unwrapped, chopped

Directions

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
  • In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
  • Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
  • Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 11/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

Notes

Author Credit: Betty Crocker

Website Credit: http://www.bettycrocker.com/recipes/chocolate-lovers-dream-cake/72bda778-4a86-435c-b00c-a28b68b5d7b2?WT.dcsvid=NDAwNTU5NDA4OAS2&rvrin=4BEDFBC6-4E90-43D0-9380-9520ABA31BC9&WT.mc_id=Newsletter_BC_11_03_2011

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