KFC and All Fried Chicken

I found a few Chocolate Chip Bundt Cake recipes, but not KFC’s Double Chocolate Chip Bundt Cake recipe.

Chocolate Chip Bundt Cake

1 (18.25 ounce) box dark chocolate cake mix

1 (4 serving size) package instant chocolate pudding mix

1 cup vegetable oil

4 eggs

1/2 cup hot water

1 cup sour cream

1 teaspoon vanilla extract

1 cup mini semisweet chocolate chips

sifted confectioners sugar, optional

Preheat oven to 350° F. Grease and flour a bundt pan.

Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.

Bake for 1 hour. Cool. Dust with confectioner’s sugar if desired.

Makes 1 bundt cake.

Chocolate Chocolate Chip Bundt Cake

INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.

PERFECT CHOCOLATE CAKE

4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped

Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.

Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don’t have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.