Feb 22, 2012

Whether You're A Chocoholic Or Not



Sometimes 'simple' is superior. It's just enough. It's no fuss. Just K.I.S.S. (Keep It Simple, Stupid).

It's like reveling in the simplicity of a strong brewed cup of coffee. A nondescript black t-shirt. They need no accompaniment. They stand alone. This cake is the confectionary equivalent of that principle.

I'm not saying scratch-made cakes can't be wonderful, but I don't have the storage space for more than 10 canned goods at a time much less multiple kinds of baking flours. 


(Can someone please explain to me how it's possible that our behemoth kitchen, by apartment standards, can be so comically deficient in storage? But I digress.)

This cake keeps it simple, stupid. It's a semi-homemade cake filled with semisweet goodness. In keeping with the theme, I would say "less is more". But in this case, just a bit more Amaretto at the end makes this cake nothing less than extraordinary.

Many, many thanks to my former coworker, Tamera, for kindly passing this recipe on to me. Since than, this is Mr. A's birthday cake of choice every year.

Chocolate Amaretto Cake

Ingredients: 
1 box Devil's Food cake mix
1 small box instant chocolate pudding (3.9 oz)
½ cup semisweet chocolate chips
1 cup sour cream
½ cup oil
½ cup water
¼ cup Amaretto
4 eggs
⅓ cup Amaretto

1. Preheat oven to 350 °.
2. Combine all the ingredients in a mixing bowl (except for the second amount of Amaretto).
3. Pour into a bundt pan & bake for 60 minutes. (or a 9x13 pan for 50 minutes.)
4. When the cake is cool, invert it onto a serving plate & drizzle with the second amount of Amaretto.

(Coco Chanel always said to remove one accessory before leaving the house. So this cake left the frosting behind. No need for such a thing. But, if you must have an accompaniment, I can attest to how lovely it was when Tamera served it with fresh whipped cream.)