Tuesday, March 18, 2008

Dashboard Cake

I've used this recipe forever, but this name was created just last Sunday! We were invited to another family's home for dinner, and I made this cake to bring for dessert. We were almost there, when the cake started sliding, and I made the move to try and get it to a safe place. The car jerked a little, and the cake ran right into the dashboard, taking a big chunk out of the side. When I explained what happened to the other families, it was immediately christened "Dashboard Cake". I think the name is here to stay!
This cake is incredibly moist, with kind of a crunchy crust. It's also extremely versatile, and you can change the flavor of the cake to meet your needs (or mood :)) very easily.


1 Dark Fudge cake mix (I prefer Duncan Hines, but you can use any brand)
1 package chocolate instant pudding (regular-sized box)
4 eggs
1/2 c. flour
1/3 c. oil
1 1/2 c. water
chocolate chips (I like to use the large Ghirardelli chips)

Mix all ingredients except chocolate chips on low speed for about 30 seconds, then beat on a higher speed for 2 minutes. Fold in chocolate chips. Spray a bundt pan with cookin spray, then coat with granulated sugar. Pour cake batter into pan and place in a 375 degree preheated oven. Bake until toothpick comes out clean (check the toothpick closely--you may stick it into a melted chocolate chip, and think it's not done yet). Let it sit for at least 15 minutes before flipping onto your cake plate. Make a traditional chocolate buttercream frosting, then melt it in the microwave for a few seconds until you cam drizzle it over the cake. YUM!

*I also love using a lemon cake mix and lemon pudding, then serving with a lemon buttercream frosting. Place raspberries in the center of the cake and top with fresh mint.

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