ingrid's tribute chocoalate cake
A great friend of mine, Ingrid to whom I owe some of my success in my culinary experiences inspired me to recreate this recipe...
prep time
10 Min
cook time
1 Hr 10 Min
method
---
yield
10-12 serving(s)
Ingredients
- 1 box chocolate fudge cake mix
- 1 small package instant vanilla pudding
- 16 ounces sour cream
- 4 large beaten eggs
- 3/4 cup vegetable oil
- 3/4 cup milk
- 12 ounces semi-sweet chocolate chips or milk chocolate
- FROSTING
- 1 cup milk
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 2 cups white sugar
- 2/3 cup shortening
- 1 cup butter, softened
How To Make ingrid's tribute chocoalate cake
-
Step 1Mix all the ingredients except the chocolate chips in a large bowl with an electric mixer for about 3 minutes. Stir in the chocolate chips. Pour batter in a 12 cup Bundt cake pan already buttered.
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Step 2Bake in a preheated oven at 325 for about an hour and 10 minutes. Let the cake cool down at least 20 minutes before flipping onto a cake plate.
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Step 3In a large bowl with a mixer cream the butter, shortening, sugar and vanilla at least 5 minutes in order to dissolve the sugar. Do not loose patience. Stir corn starch in milk and cook until it thickens. Cool about 10 minutes and then little by little add it to the butter mixture. Beat at low speed until creamy and well blended. NOTE: The icing will appear curdled at first, but continue beating it well until it becomes smooth.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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