Fudge-Chip Cake with Whiskey Glaze
From: Bon Appetit
Yield: 12 servings
Preparation: 30 minutes plus baking and cooling time and easy to make
Note: The whiskey in the cake and in the glaze makes this dessert for adults only. To make cleanup a breeze, place waxed paper under the cake before pouring the glaze over the top.
Fudge-chip cake:
One 12-ounce package mini chocolate chips
One 18.25-ounce box Betty Crocker Super Moist Chocolate Fudge Cake with Pudding, divided
½ cup canola oil
3 large eggs
1 cup heavy cream
1/3 cup whiskey
Whiskey glaze:
2 Tablespoons unsalted butter, melted
2/3 cup confectioners’ sugar, sifted
2 Tablespoons whiskey
Directions to make cake: Position rack in center of oven and preheat to 350° F. Thoroughly spray 12-cup tube pan with nonstick cooking spray.
Empty mini chocolate chips into small bowl. Toss lightly with 2 Tablespoons dry cake mix. Set aside.
Place remaining cake mix, oil, eggs, cream and whiskey in bowl of electric mixer fitter with whisk attachment. Mix on low speed for 1 minute, or until everything is just combined, stopping mixer once to scrape down sides of bowl. Remove bowl from mixer and add chocolate chips. Fold in chips by hand with rubber spatula, mixing until chips are thoroughly distributed and no dry cake mix is visible.
Scrape batter into prepared pan, smoothing top with rubber spatula. Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes while making glaze.
Make the glaze: Whisk together melted butter, confectioners’ sugar and whiskey in small bowl.
Invert cake onto wire rack; place sheet of waxed paper under rack. While cake is still hot, pour glaze over top of cake, letting glaze run down sides of cake and soak into top surface. Allow cake to cool completely on wire rack before cutting into 12 slices.
Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana
From: Bon Appetit
Yield: 12 servings
Preparation: 30 minutes plus baking and cooling time and easy to make
Note: The whiskey in the cake and in the glaze makes this dessert for adults only. To make cleanup a breeze, place waxed paper under the cake before pouring the glaze over the top.
Fudge-chip cake:
One 12-ounce package mini chocolate chips
One 18.25-ounce box Betty Crocker Super Moist Chocolate Fudge Cake with Pudding, divided
½ cup canola oil
3 large eggs
1 cup heavy cream
1/3 cup whiskey
Whiskey glaze:
2 Tablespoons unsalted butter, melted
2/3 cup confectioners’ sugar, sifted
2 Tablespoons whiskey
Directions to make cake: Position rack in center of oven and preheat to 350° F. Thoroughly spray 12-cup tube pan with nonstick cooking spray.
Empty mini chocolate chips into small bowl. Toss lightly with 2 Tablespoons dry cake mix. Set aside.
Place remaining cake mix, oil, eggs, cream and whiskey in bowl of electric mixer fitter with whisk attachment. Mix on low speed for 1 minute, or until everything is just combined, stopping mixer once to scrape down sides of bowl. Remove bowl from mixer and add chocolate chips. Fold in chips by hand with rubber spatula, mixing until chips are thoroughly distributed and no dry cake mix is visible.
Scrape batter into prepared pan, smoothing top with rubber spatula. Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes while making glaze.
Make the glaze: Whisk together melted butter, confectioners’ sugar and whiskey in small bowl.
Invert cake onto wire rack; place sheet of waxed paper under rack. While cake is still hot, pour glaze over top of cake, letting glaze run down sides of cake and soak into top surface. Allow cake to cool completely on wire rack before cutting into 12 slices.
Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana
