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Friday, October 3, 2008

April's Chocolate Mint Indulgence Cake

This is the cake that I made for Elliot's birthday, and we loved it. I might say also that it is even better the next day. mmm. I actually got the recipe from, and it is called "Double Chocolate Brownie Cake." Because I made a couple minor changes (which are in italics), Elliot renamed it. You could really do just about anything with this recipe. Add any flavors you like--change the flavors of the cake or pudding...endless possibilities. People have left many suggestions on the allrecipes site. The way I did it is really rich, so it's imperative that there be some vanilla ice cream to "cut the sweetness." I added the recipe I used for the glaze as well.


  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 4 eggs
  • 1 cup sour cream (or plain yogurt, or a combination of the two)
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 cups semisweet chocolate chips (I did one cup semisweet and one cup mint chocolate chips--it was just enough mint, not overwhealming)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool (for a minute or two). note: be sure not to overcook. It might not look done, but test it after 50 minutes. Besides melted chocolate chips, the tester came out clean, and it was perfect.
  4. Empty cake to platter. If desired, sift some powdered sugar over to top for looks.

Satiny Chocolate Glaze for cake


  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon vanilla extract


  1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
  2. Spread warm glaze over top of cake, letting it drizzle down the sides.

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