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That's Incredible

This incredible chocolate cake recipe lives up to its name thanks to a creamy pudding filling and a ganache topping. If you love chocolate cake, you'll flip for this chocolate cake recipe.

Southern Living JANUARY 2003

  • Yield: Makes 10 to 12 servings

Ingredients

  • 1 cup DOMINO Granulated Sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup shortening, melted
  • 1/3 cup unsweetened cocoa
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
  • 1 cup miniature marshmallows
  • 1/2 cup chopped pecans
  • 1/2 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
  • Chocolate Pudding
  • 2 cups whipping cream
  • 2 (8-ounce) packages NESTLE TOLL HOUSE Semi-Sweet Chocolate Baking Bars, broken into pieces

Preparation

Preheat oven to 350°. Line the bottom of a 10-inch springform pan with parchment paper. Lightly grease and flour paper and sides of pan.

Stir together first 9 ingredients until well blended; fold in 1 cup chocolate morsels. Pour batter into prepared pan, and spread evenly over bottom.

Bake on middle rack at 350° for 20 to 25 minutes. Remove from oven, and sprinkle top evenly with marshmallows, pecans, and 1/2 cup chocolate mini morsels. Place on a wire rack, and let cool. Pour hot Chocolate Pudding over marshmallow mixture; cover and chill 8 hours or overnight.

Heat cream in a saucepan; bring to a simmer. Remove pan from heat, and add chocolate pieces, stirring until chocolate melts. Let ganache stand 1 hour, stirring occasionally, until spreading consistency. Remove sides from springform pan; pour and spread chocolate mixture evenly on top and sides of cake.

TIP: When putting the chocolate ganache on this dessert, you may need to pour on a layer, let it set; then pour on an additional layer, and chill. Don't worry if you have ganache left over--simply freeze it for another use.

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