Recipes Made with Cake Mixes
Chocolate Praline Cake
Ingredients
Cake
- 1 (18.25 ounce) box devil's food cake mix*
- 1 small box instant chocolate pudding
- 2 cups sour cream
- 5 eggs
- 1 cup melted butter
- 1 teaspoon almond extract
- 2 cups semisweet chocolate chips
Chocolate Glaze
- 1 bar German's sweet chocolate
- 1 tablespoon shortening
- 1/4 cup water
- 1 cup sifted confectioners' sugar
- Dash salt
- 1/2 teaspoon vanilla extract
Vanilla Glaze
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
Cake
- In large bowl, beat first 6 ingredients until well blended (mixture will be thick).
- Stir in chocolate chips.
- Pour into greased 9- or 10-inch Bundt pan.
- Bake at 350 degrees F for 55 to 60 minutes. Test with a wooden pick for doneness.
- Cool in pan for 5 minutes.
- Remove from pan, and cool on rack completely before serving.
- Can be dusted with confectioners' sugar or topped with a chocolate or vanilla glaze.
Chocolate Glaze
- Melt chocolate and shortening in water; mix in remaining ingredients.
Vanilla Glaze
- Mix all ingredients together until smooth and thin enough to drizzle.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.