This cake is as sinful as it sounds and more delicious than you
could ever imagine. The chocolate pecan butter that we make here
at Bittersweet Plantation Dairy is a great addition. Consider yourself
lucky if you ever get to try this one!
Ingredients for Cake:
1 (18.25-ounce) box Duncan Hines® devil’s food cake
1 cup milk
1 cup Bittersweet Plantation Dairy Bulgarian-Style Drained Yogurt
with Sugar and Vanilla
1 (3.9-ounce) box Jell-O® instant chocolate pudding mix
½ cup Bittersweet Plantation Dairy Chocolate Pecan Butter
1 cup water
1½ cups Hershey’s® semi-sweet chocolate chips
Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
In a large mixing bowl, combine cake mix, milk, yogurt, pudding,
chocolate butter, eggs and water. Whisk 2 minutes or until smooth.
Fold in chocolate chips. Pour into Bundt pan and bake 1 hour and
10 minutes. Remove and cool on rack.
Ingredients for Glaze:
1½ cups of Hershey’s® semi-sweet chocolate chips
1/3 cup heavy whipping cream
4 tbsps butter
In a small saucepan over medium-high heat, bring heavy whipping
cream to a boil. Add butter, stirring well. Reduce heat to low,
add chocolate chips and stir constantly until just melted. Turn
off heat, and continue stirring until completely smooth. Let cool
5 minutes. Spoon glaze over cooled cake while it is still on the
rack. This will allow the excess chocolate to drip off bottom. Cool