Back in the 1970’s, Bon Appetit magazine published this recipe for Triple Chocolate Cake. I’m so sorry that I haven’t kept a log of the number of these I’ve made since it has to be in the high hundreds.
Every night at The William Henry Miller Inn, we serve a dessert buffet for our guests. This is easily one of the favorites of all the items we serve. The mayonnaise and sour cream help to keep this moist and delicious!
The original recipe called for toasted almonds and Amaretto but we have tweaked it a bit due to so many nut allergies.
Enjoy!
INGREDIENTS
1 package (18.25 ounce) chocolate cake mix
1 package (1.7 ounce) instant chocolate pudding
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1/4 cup mayonnaise
3/4 cup sour cream
2 teaspoons vanilla
1 cup chocolate chips
DIRECTIONS
DIRECTIONS
Preheat oven to 350.
Grease a bundt pan well.
In a large mixing bowl, place all ingredients (except the chocolate chips) and mix on low speed of mixer until well blended. Once blended, beat on medium for two minutes.
Add chocolate chips and mix them in to the batter well.
Place batter in the greased bundt pan.
Bake for 55 minutes (or until tester comes out clean).
Let cool before putting on serving plate.
Serves 12