Similar to the Rum Cake I posted last month, this Chocolate Comfort Cake was made by doctoring a box cake mix. While some frown upon using a box cake mix there are some advantages to doing so, especially when you are doctoring them. They can save you time and by having all of the dry ingredients pre-measured and combined it can ensure a foolproof cake.
So, how can you doctor a cake mix? Add an extra egg for a cake that is richer. Swap out the water with milk or buttermilk, or with coffee for a chocolate cake. Add in cream of coconut or orange zest to a white cake, or a flavored extract. All of these will alter the flavor and texture of the cake to make it more homemade.
Using a dark chocolate cake mix I added in sour cream, freshly brewed coffee and a package of chocolate pudding mix to spruce it up.
Once the batter was prepped I poured it into a Bundt pan I sprayed with baking spray.
And after baking for about 55 minutes it was ready. I was concerned that the batter would overflow while baking but thankfully it didn’t.
After letting it cool in the pan for a few minutes I inverted it onto a wire rack to cool completely.
Once cooled it was time to enjoy a slice and this is definitely a comfort cake. Thanks to the add-ins it didn’t taste like a box cake at all.
Chocolate Comfort Cake
Ingredients:
1 package Dark Chocolate cake mix
1 small package of chocolate pudding mix
4 large eggs
1 cup sour cream
3/4 cup canola oil
3/4 cup brewed coffee
1/2 cup sugar
Directions:
Preheat oven to 350 F. Spray a Bundt pan with baking spray (or grease with butter and lightly coat with cocoa powder) and set aside.
In a large bowl combine all of the ingredients and beat with a hand mixer on low speed for 30 seconds and then on medium speed for 2 minutes.
Pour into the prepared pan and bake in the preheated oven for 50-55 minutes, or until a cake tester inserted comes out clean.
Let cool in the pan for 10 minutes and then remove from the pan and cool on a wire rack completely.
Recipe from Taste of Home
Bead Yarn & Spatula 