Week 85:
RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY
This is a decades old favorite recipe, updated for our new(ish) available ingredients. I used a package of Godiva instant dark chocolate pudding mix and 12 ounces of Guittard dark chocolate chips. The result was beyond my expectations…garnish with holiday “bling” or just serve plain, dusted with powdered sugar. Fresh raspberries in the middle are optional.
This cake was enjoyed by a “Cooking for Hanukkah” class as well as by the crew setting up our Holidays at Highfield. I wish we had a photo of George and Larry sitting on the sofa in the ballroom, taking a break and eating cake!
Monsignor's Decadence
Ingredients
- 1 box devil’s food cake mix
- 1 pkg instant devil’s food chocolate pudding
- 4 eggs
- 1 ½ cups sour cream
- ½ cup crème de menthe
- ½ cup canola oil
- 12 oz semi sweet chocolate chips
Instructions
- Mix everything together and beat for 2 minutes until smooth.
- Spoon batter into a greased bundt pan and bake in a preheated 350 oven for 1 ¼ hours.
- Let cool in the pan, on a rack, for 20 minutes, then remove to the rack to finish cooling.
- Serve with fresh raspberries in the center, dusted with powdered sugar.