Recipe Train

For all the chocolate lovers out there, here’s a cake that’s to die for. Debbie Tomky chose to share this recipe because it’s always requested for birthdays and special occasions, and the use of a Bundt pan makes it extra pretty. To take the chocolate factor up a notch, try the cake with milk chocolate frosting. And don’t forget the vanilla ice cream!

Triple Chocolate Cake

1 package chocolate or devil’s food cake mix

1 box (3.9 ounce) JELL-O chocolate flavor instant pudding

1 3/4 cups milk

2 eggs

1 package (12 ounce) milk chocolate chips

Confectioners’ sugar

1 tub (16 ounce) milk chocolate frosting (optional)

Combine all ingredients in a large mixing bowl. Mix by hand until well blended, about 2 minutes. Pour into a greased and floured 10-inch tube or fluted tube pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly pressed. Do not overbake. Cool 15 minutes in pan; remove from pan and finish cooling on rack. Dust with confectioners sugar or frost with milk chocolate frosting. Serve with vanilla ice cream.

Next stop on the recipe train: Jennifer Kumm’s Biscotti
Chugga chugga chew chew!