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The Best Chocolate Cake - prepared by Angel Jepsen of Charter Oak, Iowa
INGREDIENTS: 1 box devil’s food cake mix 1 small pkg Jello instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs, beaten 1/2 cup milk 1 tsp vanilla 2 cups mini chocolate chips
INSTRUCTIONS Preheat oven to 350 degrees F. In a large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan, like Amanda I prefer to use two round cake pans. Bake for as long as recommended on the cake box then add 5-10 minutes until toothpick comes out clean (although you might get some melted chocolate chips instead of cake batter on toothpick) it usually takes me about 30-35 minutes. Let cake sit for 10 minutes then wrap in Press’n Seal wrap and freeze for a few hours or a few days. Pull cake out of freezer, let thaw a little bit if it has frozen completely, then frost.
Chocolate Frosting INGREDIENTS: 5 sticks butter, softened 8 oz powdered sugar 1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa) a pinch of table salt 1.5 cups light corn syrup 2 tsp vanilla extract 16 oz milk chocolate chips INSTRUCTIONS Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt and mix until smooth, about 30 seconds. Scrape bowl as needed. Add corn syrup and vanilla, process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Be careful not to whip the butter too much!
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