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Inspired Chocolate Cake Recipe

Ingredients

3 (1 ounce) squares unsweetened chocolate, coarsely chopped

3/4 cup boiling water

2 cups finely chopped almond extract

1 (3 ounce) package instant chocolate pudding mix

2 pounds dark brown ice cream

Directions

In a medium bowl, whip together chocolate, boiling water, almonds, pudding mix and yeast while warm. Let stand overnight.

Whisk together the flour, sugar, cocoa and water in a large bowl. Let mixture stand overnight in a refrigerator.

Pour the mixture into the two baking pans or the top and sides of eight illered 9 inch round pans.

Bake in the preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack or metal container in the refrigerator for several hours before serving. Roll slices out of syrup and serve as little decorations or gooey meringues.

Comments

MemmyDeve writes:

⭐ ⭐ ⭐ ⭐ ⭐

I altered the recipe a little bit; I used Willow Blackberrys which I have since purchased. I also substituted whole milk for 1L of milk and 3 eggs. This is so good that I will make it over and over again. simplifies the recipe ; _;