I have always wondered why chocolate is never a featured dessert on a Thanksgiving table. Sure, it’s time to celebrate the harvest of pumpkins and apples, but in my world, chocolate is never out of season.
My Frazer side of the family celebrated Thanksgiving on Saturday night, and Mom asked specifically if I would bake a non-pumpkin dessert, since my sister-in-law doesn’t like pumpkin. I thought about it and decided to fix a sure crowd-pleaser: chocolate chocolate-chip cake.
(You are most definitely allowed to drool at this point in the blog.)
This was going to be an all-around hit, I was certain, since my mother loves chocolate, my sister-in-law would like the non-pumpkinness, and my husband would get to eat his favorite cake that his Nanaw makes (and now his wife makes). This was going to not just be feeding Farley, but feeding Frazer(s) as well.
Important to know: a nice change with this cake is that you’re not dying in chocolate (which I know might be a disappointment for some of you out there).
This is not the kind of cake that is so-rich-you-only-eat-two-bites-and-feel-like-you-swallowed-a-gold-mine rich;
this is not the kind of cake that you split with someone as a dessert;
this is the kind of dessert that you can have all to your own, chocolate cake, chocolate chips, and all.
(It’s awesome that you can actually eat a slice of this cake without needing to put your big-girl pants on.)
The recipe comes from one of the truest Southern adorable ladies to ever emerge from Virginia, who generously share it with me and I am glad to share it with you.
NOTE: This cake is semi-homemade, so for you purists or die-hard from-scratchers, suck it up and try it on for size because it cooks up faster than you can say chocolate-chip and it’s absolutely fabulous.
NANAW’S CHOCOLATE CHOCOLATE-CHIP CAKE
1–Preheat your oven to 325 and mix up 1 box Duncan Hines’ yellow cake mix, 1 small box of instant vanilla pudding, and 1 small box of instant chocolate pudding in a large bowl Dig a well in the center and set it aside for a second.
2–In another large-ish bowl, beat together 4 eggs , 3/4 cup vegetable oil, and 1 cuppa water. (I skipped idea of my Kitchen-Aid or even my hand-held mixer and went with my beloved rotary beater instead.)
3–Pour this nice fluffy liquid mess into the aforementioned well in the dry mix and also mix in 6 oz. of chocolate chips (about half a bag). Stir it up, stir it good.
4–Get all of this into a Bundt pan and use a rubber scraper to get every last bit of chocolate yum yum into the pan.
5–Bake it for 1 hour.
6–MAKE SURE YOU LET THE CAKE FULLY COOL BEFORE UNMOLDING!
(Hubs, who loves to be helpful, knows how stressed out I get when I feel like I’m in a rush, so he unmolded the cake and the top wasn’t so attractive….oh well…..can be smoothed out with icing, if you so choose, or chocolate syrup and confectioner’s sugar sprinkled on top. I went with just the sugar). Nanaw serves this cake as-is, no icing or any frilly stuff.
And it doesn’t NEED any frilly stuff.
(I forgot to take my *finished product* shot, and when I went to do it, there wasn’t any cake left. True story. Will post a pic next time I make it…better yet, if you, dear reader, fix this cake yourself, why don’t you send in a shot of your own? That’d be awesome!)
You will never leave a chocolate dessert off of your holiday buffet again!