Prep Time: 1 Hour 45 Minutes
Yields: 12 Servings

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
4 eggs
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 and serve.

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