Shelly's Recipe

DEVILS DELIGHT BUNDT CAKE

Category: Cakes

3 eggs
1/3 cup butter, softened
16 oz sour cream
1/2 cup creme de cocoa
1 tsp vanilla
2 cups flour
1 3/4 cups sugar
1/2 tsp baking powder
1 3/4 tsp baking soda
1 tsp salt
2/3 cup cocoa
1 pkg instant chocolate pudding mix
2 cups semi-sweet chocolate chips
3/4 cup coarsely chopped pecans

Creamy Chocolate Frosting
1 cup semi-sweet chocolate chips
1 cup cream
1 tbsp light corn syrup
1 tbsp creme de cocoa
3 tbsp butter

Garnish
Pecan halves
Chocolate curls

Preheat your oven to 350. Generously grease a 10-inch bundt pan and set aside.

Combine the eggs and butter together until completely combined. Add the sour cream and whip until frothy. Add the creme de cocoa, vanilla and nuts. Mix well.

In a large mixing bowl, add the flour, sugar, baking powder, baking soda, salt, cocoa, chocolate and pudding mix. Mix with creamed mixture. Add the chocolate chips and nuts mix quickly on medium-high to combine well.

The batter will be very thick. Spoon it into your greased bundt pan. Smooth it out to distribute evenly. Bake for about 60 to 65 minutes at 350.

In the bowl, add the chocolate chips, heavy cream, creme de cocoa, and corn syrup. Whisk until the chocolate is totally melted and the mixture is uniform. Stir in the butter. Turn off the stove and take the bowl off the heat. Cool it on the counter until it is room temprtature, then stick it in the fridge to get it nice and cold. Keep an eye on it. You want it to get cold, not solid. When the frosting has cooled, whip it in your mixer until it is thick and fluffy. As it fluffs up, it will get thicker and lighter in color. Garnish with pecan halves and chocolate curls.