About 10 years ago, this cake was known to friends and family as Robin's Hole In The Head Chocolate Cake. With ten years of recipe tweaking, it has the same title, but different ingredients and method. Last Saturday I made this cake for guests. Here is the recipe.
ROBIN'S HOLE IN THE HEAD CHOCOLATE CAKE
1 package devils food cake mix
1 package 12 oz semi sweet chocolate chips
(divide the package of chips in half. One half for the cake,
the other for the topping)
1 package (3.9oz) chocolate instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
4 large or jumbo eggs
1 teaspoon vanilla extract
1) Preheat oven to 350 degrees
2) Grease and flour bundt pan
3)Place 2 Tablespoons of cake mix and chocolate chips
in small bowl, stir, set aside
4)Place remaining cake mix, with pudding, sour cream
oil, water, eggs and vanilla in mixing bowl.
5) blend ingredients in bowl on low
Increase speed to medium mix a few moments longer.
The batter will be thick.
6) Fold in Chocolate chips
7) Pour batter into prepared pan
8) Smooth top of batter, Place pan in middle of the oven.
9) Bake cake 50-55 minutes till batter
springs back when touched.
10) Let cake cool 10 min before inverting it onto a plate.
11) cool cake completely.
*TIP: this cake is better made the day before serving
TOPPING
1) melt remaining 6 oz of chocolate chips
in small, heavy, saucepan.
2) add 1 tablespoon of solid shortening,
such as crisco .
3) melt chips and crisco slowly.
4) once melted , let cool for 3 min
5) spoon into a small zip lock bag.
6) with your hand in pot holder as not to burn,
cut the smallest tip off of the corner of the bag.
7) Using a back and forth motion,
ice the cake with thick chocolate.
8) Let chocolate dry and harden a few hours.
This cake will be delicious all week long.
***
Have the happiest weekend.
Love you.
Me
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