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Chocolate Dump Cake Recipe

2 cups
4 ounces
1/4 pound
2 cups
2 tsp
1 tsp
1 tsp
1 cup
1 tsp
2 large
1 tsp
1 1/2 cups
1 1/2 cups
Sugar
Unsweetened chocolate
Unsalted butter (1 stick), plus more for greasing the pan
All-purpose flour, plus more for dusting the pan
Baking soda
Baking powder
Semi-coarse sea salt
Milk
Cider vinegar
Eggs
Vanilla extract
Nestle semi-sweet chocolate chips
Sour cream, at room temperature

Oven Temp ~ 375°
Recipe Bake Time ~ 30 minutes
Pan Type ~ 9" Tube pan


Preheat oven and place a baking sheet on lowest rack, to catch any drips when cake bakes. Grease and flour pan.

Put sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan.
Place over medium heat and stir occasionally until all ingredients are melted and blended.
Remove from heat and let cool slightly, 15 to 20 minutes. Meanwhile, sift together flour, baking soda, baking powder and salt.
In a small bowl, stir together the milk and vinegar.
When chocolate in pan has cooled a bit, whisk in milk mixture and eggs.
In several additions and without over-mixing, whisk in dry ingredients.
When mixture is smooth, add vanilla and whisk once or twice, to blend.
"Dump" batter into tube pan and bake on middle rack until a skewer inserted in center comes out clean.
Let your chocolate dump cake cool for 10 minutes, then remove from pan and cool on a rack.
Let cool completely.

Meanwhile, melt chocolate chips in a double boiler, then let cool to room temperature.
It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy.
Stir in sour cream, 1/4 cup at a time, until the mixture is smooth.
When the chocolate dump cake is cool, you may frost it as is or cut it in half so that you have two layers.

Taste some!
It's good.






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Chocolate Dump Cake Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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