Chocolate Cafe Au Lait Cake
INGREDIENTS:
1 pk Devil's food cake mix 1 1/2 c Semisweet chocolate chips
-- w/pudding (18.25 oz) 4 tb Butter
1 c Brandy 1 tb Light corn syrup
1/2 c Vegetable oil 1 ts Brandy extract
3 Eggs 1 c Powdered sugar; sifted
1 pk Devil's food cake mix 1 1/2 c Semisweet chocolate chips
-- w/pudding (18.25 oz) 4 tb Butter
1 c Brandy 1 tb Light corn syrup
1/2 c Vegetable oil 1 ts Brandy extract
3 Eggs 1 c Powdered sugar; sifted
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 350 F. In a large bowl, combine cake mix, 2/3 cup brandy, 1/2 cup water, oil, and eggs. Beat with an electric mixer on high 2 mins, scraping down bowl a few times. Stir in 1 cup chocolate chips. Turn into a well-greased 12-cup bundt pan.
2. Bake 35 to 45 mins, or until a cake tester inserted in center comes out clean.
3. During last 7 mins of bake baking time, prepare glaze. In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract, and 2 Tbs water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining 1/2 cup chocolate chips and powdered sugar. Simmer, stirring, over low heat 5 mins.
4. Immediately upon removal from oven, spoon 2/3 of hot glaze over cake. Let cake cool in pan 25 mins, then invert onto a cake plate. Reheat remaing glaze and spoon evenly over top of cake. Let cool completely. Cake is best if made a day in advance of serving time to allow flavors to mellow.
ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 350 F. In a large bowl, combine cake mix, 2/3 cup brandy, 1/2 cup water, oil, and eggs. Beat with an electric mixer on high 2 mins, scraping down bowl a few times. Stir in 1 cup chocolate chips. Turn into a well-greased 12-cup bundt pan.
2. Bake 35 to 45 mins, or until a cake tester inserted in center comes out clean.
3. During last 7 mins of bake baking time, prepare glaze. In a small saucepan, combine butter, remaining 1/3 cup brandy, corn syrup, brandy extract, and 2 Tbs water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining 1/2 cup chocolate chips and powdered sugar. Simmer, stirring, over low heat 5 mins.
4. Immediately upon removal from oven, spoon 2/3 of hot glaze over cake. Let cake cool in pan 25 mins, then invert onto a cake plate. Reheat remaing glaze and spoon evenly over top of cake. Let cool completely. Cake is best if made a day in advance of serving time to allow flavors to mellow.