Chocolate Brandy Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 package: Devils food cake w/pudding,
1 cup: Brandy,
1/2 cup: , water
1/2 cup: Vegetable oil,
3: Eggs,
1 1/2 cup: Semisweet chocolate chips,
4 tbsp: Butter,
1 tbsp: Light corn syrup,
1 tsp: Brandy extract,
1 cup: Powdered sugar, sifted
Directions:
Preheat oven to 350 degrees 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 speed 2
minutes, scraping down bowl a few times. Stir in 1
cup chocolate chips. Turn into a well-greased 12-cup
bundt pan.
Bake 35 to 45 minutes or until a cake tester inserted
in center comes out clean.
During last 7 minutes of cake baking time, prepare
glaze. In a small saucepan, combine butter, remaining
1/3 cup brandy, corn syrup, brandy extract, and 2
tablespoons water. Cook over low heat, stirring
occasionally, until butter melts. Stir in remaining
1/2 cup chocolate chips and powdered sugar.
Simmering, stirring, over low heat 5 minutes.
Immediately upon removal from oven, spoon two thirds
of hot glaze over cake. Let cake cool in pan 25
minutes, then invert onto a cake plate. Reheat
remaining glaze and spoon over top of cake. Let cool
completely. Cake is best if made a day in advance of
serving time to allow flavors to mellow.
Source: 365 Great Chocolate Desserts. Shared and MM
by Judi Phelps (G.PHELPS1) GENIE, (BNXV05A) Prodigy,
(JPHELPS) NVN, (SanJoseKid) AOL.
Source from luhu.jp
combine cake mix, 2/3 cup brandy, 1/2 cup water, oil,
and eggs. Beat with an electric mixer on high speed 2
minutes, scraping down bowl a few times. Stir in 1
cup chocolate chips. Turn into a well-greased 12-cup
bundt pan.
Bake 35 to 45 minutes or until a cake tester inserted
in center comes out clean.
During last 7 minutes of cake baking time, prepare
glaze. In a small saucepan, combine butter, remaining
1/3 cup brandy, corn syrup, brandy extract, and 2
tablespoons water. Cook over low heat, stirring
occasionally, until butter melts. Stir in remaining
1/2 cup chocolate chips and powdered sugar.
Simmering, stirring, over low heat 5 minutes.
Immediately upon removal from oven, spoon two thirds
of hot glaze over cake. Let cake cool in pan 25
minutes, then invert onto a cake plate. Reheat
remaining glaze and spoon over top of cake. Let cool
completely. Cake is best if made a day in advance of
serving time to allow flavors to mellow.
Source: 365 Great Chocolate Desserts. Shared and MM
by Judi Phelps (G.PHELPS1) GENIE, (BNXV05A) Prodigy,
(JPHELPS) NVN, (SanJoseKid) AOL.
Source from luhu.jp