Chocolate Fudge Cake



After my little comparison between cakes and life yesterday I figure the least I could do is share with you the recipe.  It’s one of those cake-mix-gone-gourmet recipes and we won’t even talk about how fattening it is.  We’ll just talk about how incredibly moist and flavorful it is and you can just file it away in your mind as an easy, sure-win Valentines Day dessert in the next few weeks.  It’s really good.  {And I’m lucky we have ten people to share with in my house; it means I can’t eat too much.}

I got the recipe from Bonnie at Cotton Way , but I did make a small change, which I’ll tell you about.


Here’s what you need to make this luscious cake.

Chocolate Fudge Cake 1 fudge cake mix 4 eggs 1/2 cup oil 1/2 cup water 1 large box instant vanilla pudding 1 cup sour cream 1 3/4  cup milk chocolate chips, divided 1/4 cup butter 3/4 cup whipping cream If you’re like me you got to the pudding and sour cream and in your mind you said, “Yep, moist!”  Oh yes, very moist.

In a mixing bowl, combine cake mix, eggs, oil, water, pudding and sour cream.  Mix together for 5 minutes.  Add one cup chocolate chips and stir in.  Grease a bundt pan and spoon batter into pan.  Bake at 350 for 55 minutes.  Cool in pan for 15 minutes, then invert.  Cool completely (at least another 30 minutes).


Here is where I diverted from the recipe.  It calls for a can of store bought chocolate frosting, and without offending any store bought frosting fans, I’ll just say that I don’t buy it.  Period.  So we needed another alternative.  I had some whipping cream in the refrigerator that needed to be used, so I whipped up some chocolate ganache.  It was fabulous, a great pairing with this cake.

For the ganache:

3/4 cup whipping cream 1/4 cup butter 3/4 cup chocolate chips  (I usually use semi-sweet, but since I had just opened a bag of milk chocolate chips for the cake I used them instead, and surprisingly, it didn’t taste too sweet.)

In a small saucepan, heat cream and butter until just before it boils.  Remove from heat.  Place chocolate chips in a bowl and pour hot cream mixture over the chocolate chips.  Whisk until chocolate is completely melted and the ganache is smooth.  Let sit, stirring occasionally, while it cools.  You want it to cool to a good drizzling consistency, still warm enough to meander down the sides of the cake, but cool enough that it goes very slowly and doesn’t puddle.  It takes a little while, but it’s worth waiting.

Let the ganache set and serve that cake!  I hope you love it.  And here’s just one more picture of an incredibly moist cake with ganache on top.  I love the way it shines slightly in the light.  YUM!


Oh, we’ve been embellishing some mini notebooks this week over at Sisterview .  It’s a fun way to get the creative juices flowing, and would be a fun activity with the kids too. You could turn it into a Valentine as well.  Check them out!

Have a great weekend!

Hopeful Homemaker

On cakes and life

I baked a cake on Monday.  It was a recipe I’d never tried before and for some reason the rich brown batter in the bundt pan looked unusually pretty as I prepared to bake it.

Forty five minutes later the timer went off and I checked the cake.  Looking good almost everywhere… except for one spot that had fallen.  The hole looked deep and I wondered if it would turn out.  Reminding myself that the recipe called for another ten minutes of baking, I closed the oven.

Ten minutes later the sunken spot tested fine and I removed the cake from the oven to cool.  And for some reason my eyes kept moving back to it.


That sunken spot had created such beautiful texture on the cake, making me want to study it.  Had it been perfectly smooth (as I planned and expected) there wouldn’t have been much to look at.  I would have let it cool, inverted it and missed an opportunity to  notice more.


This momentary pause in my day to study a flawed cake with rapt attention and fascination got me thinking.  Isn’t life like that too?  We think we know how things should go and confidently mix together the ingredients and pop them in the day with high expectations.  But sometimes the day (insert just about anything in place of  “day”) doesn’t turn out how we hoped.  Part of it falls, sinks, looks mushy.  We eye it warily and hope it will turn out, which it usually does , but not how we pictured.  What was meant to be is now flawed and too often we wonder at its worth, or our worth.

But it was the flaws that created my moment of beauty, not a perfect cake.  It was the sunken area that made me want to look at it longer.  And you know what, the same is true of people.  The things we wonder at are the sunken areas that turn out, the areas that somehow come together in spite of adversity.  There is beauty there, not the perfect kind but the kind that we earn as we go through life.  The kind of beauty that follows faith, hard work, squaring your shoulders to do the best you can.  It’s a beauty that also follows the valleys in our lives, the days of uncertainty, fear, worry and tear-stained faces.  But because it’s one-of-a-kind, completely custom beauty, we marvel at it.

{Funny how we appreciate this kind of beauty in others but rarely welcome it in ourselves…}

Another thought hit me as I was wondering at all of this.  I know people whose lives hold no visible evidence of any flaws whatsoever.  Although some cakes have no flaws, we can be assured that all people do.  We all have disappointments, fears, heartaches.  It’s just that most of us manage to invert our cakes pretty well and come off looking normal.

And as for my worry about the cake, I needn’t have wondered.   It looked beautiful and delicious {which it was, every single crumb of it} and my family had no idea it wasn’t “perfect”.  So when we’re worried that our holes reveal too much we can remember that most of the time the flaws end up on the bottom and the best that is in us rises to the top.  And it all turns out just fine.

{I suppose I should insert here that this is probably just a pep talk to myself, but I’m sharing it in case it might cheer you up, too.  Sometimes I feel like I have some deep, ugly holes…}



All this thinking reminded me of a quote I liked in one of my current reads:

“We mortals, men and women, devour many a disappointment between breakfast and dinner-time;  keep back the tears and look a little pale about the lips, and in answer to inquiries say, ‘Oh, nothing!’  Pride helps us; and pride is not a bad thing when it only urges us to hide our own hurts – not to hurt others.”
-George Eliot, Middlemarch ,  published 1871

More quilt blocks…

I’ve had some nervous energy lately that needed to be dealt with.  Making all these flying geese has been a good outlet.  Here are five more quilt blocks:


This next one I loved, so I made a second one in softer colors.




And these two are among my favorites.  This block is beautiful.  It would make a lovely quilt all on its own.




Only three more to go and I’ll have these blocks done.  I don’t know why they’re bugging me so much.   I’m half excited and half dreading putting the quilt top together to see if I like it or not.  At least I’m learning some new techniques, right?

HH

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