This recipe is incredibly easy – and it adapts to any type of cake you would like to make. I use the basics of this recipe for my Lemon Cake. I use Lemon Pudding in the Lemon Cake, chocolate pudding in chocolate and vanilla pudding with all other cake mixes. No fail, guaranteed, every time! Deliciously moist and wonderful!
Ingredients:
For Cake:
1 boxed chocolate cake mix, I use Devil’s Food
1 box instant chocolate pudding
4 eggs
¾ cup water
¾ cup oil
¾ cup water
¾ cup oil
For Ganache Icing:
Heavy Cream
Directions:
Mix all cake ingredients in mixer, or with hand held electric mixer. Approximately two minutes to thoroughly blend all ingredients.
Bake time according to cake mix directions on package. I usually bake in a bundt pan at 350 degrees for 45 minutes.
After cake cools, warm a little bit of heavy cream in a saucepan. About 1/3 cup. Pour chocolate chips into warmed cream and stir until melted. If needed add a little more cream. You want the mixture to be thick, but not like fudge. But, also not too thin because you want it to cling to the cake and not run off all over the cake plate.
Let cool, slice and enjoy!
Bake time according to cake mix directions on package. I usually bake in a bundt pan at 350 degrees for 45 minutes.
After cake cools, warm a little bit of heavy cream in a saucepan. About 1/3 cup. Pour chocolate chips into warmed cream and stir until melted. If needed add a little more cream. You want the mixture to be thick, but not like fudge. But, also not too thin because you want it to cling to the cake and not run off all over the cake plate.
Let cool, slice and enjoy!
