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Chocolate Temptation Cake
Very moist chocolate cake with intense flavor and dramatic presentation.
Recommended Servings

1 18.25 ounce box chocolate cake mix without pudding)
Duncan Hines Devils Food was used

1 small box instant chocolate pudding
Jello 3.8 ounces Devils Food was used

4 large eggs

½ cup melted unsalted butter (¼ lb stick = ½ cup)

1 cup sour cream
Breakstone’s regular was used

12 ounces chocolate chips
Nestles semi-sweet mini chips were used

½ cup Cask & Cream Chocolate Temptation Cream Liqueur
Note: You can substitute ½ cup of chocolate milk, ½ cup of rum, or ¼ cup of chocolate milk and ¼ cup of rum
Preheat the oven to 350 degrees F.

Combine all ingredients (except chocolate chips). Using an electric mixer, mix on low speed for 30 seconds and then on medium speed for two minutes. Stir in the chocolate chips.

Grease and flour a 12-cup Bundt pan (I use Baker’s Joy spray) and add cake batter to the pan. Bake for 60 to 75 minutes. Test cake in center with a cake tester or wooden skewer to verify that it is fully baked. Let cake cool on rack for 15 minutes before turning out of pan.

Ice cake with milk chocolate icing and then drizzle dark chocolate icing on top of the milk chocolate icing. Finish with chocolate curls if desired.
Duncan Hines milk chocolate and dark chocolate icings were used. Heat the opened milk chocolate icing container in the microwave for 28 seconds, stir with spoon or knife blade until very smooth and then pour slowly over the top of the cake, allowing some icing to run down the cake sides. Heat the dark chocolate icing and stir in the same manner and then using the spoon or knife blade, slowly drizzle over the top of the cake.


Servings: 12

Nutritional information per serving

No nutrition information available

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