In honour of St Valentine’s Day, I thought I would blog about chocolate, one of the most popular gifts and indulgence this day brings. This Cake is choc full of chocolate and topped with even more chocolate. It is moist and decadent and a sinch to make. Why not make it for a special person in your life? If you do, let me know how you made out. Happy baking.
Chocolate Zucchini Bundt Cake
1 (2 layer size) devils food cake mix
1 cup grated zucchini
½ cup veg. oil
1 pkg. instant chocolate pudding mix
½ cup chopped walnuts – optional
½ cup mini chocolate chips
3 extra large egg
½ cup sour cream
Preheat oven to 350° Mix all ingredients except nuts and chippits. Blend with beaters on medium for 5 minutes. Stir in nuts and chocolate chips. Evenly distribute batter into a well oiled or spray with cooking spray bundt or tube pan. Bake at 350° for 40-45 minutes. Cool 10 minutes then remove from pan.
1 cup semi sweet choc chips
1 can Carnation Thick Cream
1 tbsp good vanilla extract or 1-2 tbsp. coffee liqueur (optional)
1 chocolate bar – your favourite I like skor, crispy crunch or caramilk but it’s up to you.
Melt choc. chips and cream in a microwave safe bowl on medium /low until melted, stirring occasionally, stir in liqueur if using. When the cake is cooled, dollop the icing on the cake and encourage it to slide down the edges. Finish it off with your chocolate bar that you have smashed into bits.