Desserts

sixty one

Guest Post/Mini Post: Grated Chocolate Cake

Spices and Spatulas readers, meet Katie! Katie is so wonderful that she will watch me bake for hours and not complain for a minute, and even if the thing she watched me bake for hours isn’t that great, she doesn’t leave/scream. She’s perfect. And now she’s baking on her own, which REALLY makes me happy. I wish I lived in DC with her so I could’ve had a chance to try this cake!

Hey everyone! This is my first (of hopefully many) post for this blog, probably for good reason. I’m not much of a baker or chef. While Becca aspires to be Betty Crocker (or Draper, I’m sure she’d be fine with either), I aspire to bake WITH Betty Crocker. Which is exactly what I did for this! It was my first time baking since St. Patrick’s Day, but I was leaving my internship and wanted to give them a thank you gift. This cake is perfect for that, if you’re like me and not so good in the kitchen. Since it’s from a mix it’s relatively easy and pretty much guaranteed to be good on the first try, as long as you don’t burn it, which I actually did a bit. It still tasted great, and the old ladies I worked with this summer loved it.

The recipe comes from “The Cake Mix Doctor,” by Anne Byrn.

-1 box of yellow cake mix (I actually did use Betty Crocker)

-1 small box instant vanilla pudding

-4 eggs

-1 cup of vegetable oil

-1 cup of milk

-1 package semi-sweet chocolate chips

-1 german chocolate bar, grated* (to be honest I didn’t know what “german chocolate” was—I just got a semi-sweet 4 oz. chocolate bar which worked great!)

Preheat the oven to 350 degrees F and lightly spray a bundt pan with a nonstick cooking spray.

Combine the cake mix and the pudding. Add the eggs, oil, milk and beat for about 4 minutes. Fold in the chocolate chips and grated chocolate. Pour batter into the bundt pan and bake for 45-55 min (my gas oven baked it in about 45). Let it cool in the pan for 15 min before flipping onto cooling rack or serving dish. Lightly sprinkle with confectioner’s sugar.

*Important note! Though this recipe is incredibly easy and yields one of the tastiest, most moist cakes you will ever eat, grating the chocolate was a HUGE time suck for me. I only have a cheese grater, as I was living alone this summer in my first apartment and don’t have a ton of appliances. You definitely need it to make the cake not just a typical chocolate chip cake, but look up alternative ways to grate the chocolate. Seriously it took me about 2 hours and almost drove me insane. (Note from Becca: An easy way to grate chocolate is to freeze the chocolate and use the grating disk on a food processor, or place a room temperature chocolate bar broken in to a few pieces and then process until grated)

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