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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Chocolate Dump It Cake Recipe

Chocolate Dump It Cake Recipe

The name comes from the fact that you dump everything into one bowl to make it. I've changed the process a bit to allow for having to melt the cocoa and not using all the processed junk food on the market today. But it's amazingly moist and chocolaty without being too sweet.

2 cups Sugar
4 oz. Unsweetened chocolate
1/4 pound Unsalted butter
2 cups All purpose flour
2 tsp Baking soda
1 tsp Baking powder
1 tsp Semi coarse sea salt
1 cup Milk
1 tsp Cider vinegar
2 Eggs
1 tsp Vanilla extract
1 1/2 cups Nestle semi sweet chocolate chips
1 1/2 cups Sour cream, room temperature

Oven Temp ~ 375°
Baking Time ~
Pan Type ~ 9-inch 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, takes 15 to 20 minutes.

Meanwhile sift together the 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 the dry ingredients. When mixture is smooth add in the vanilla and whisk once or twice to blend.

Put "Chocolate Dump It" cake batter into tube pan and bake on middle rack until a skewer inserted in center comes out clean. Let cake cool for 10 minutes, remove from pan and cool on a rack. Let Chocolate Dump It Cake cool completely.

Meanwhile, melt chocolate chips in a double boiler, let cool to room temperature. It's 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. Taste some! It's good.

When dump it cake is cool, you may frost as is or cut it in half so that you have two layers.

Serves 12
Nutrition facts:
Serving Size 139 g
Calories 444
Calories from Fat 198
Total Fat 22.0g 34%
Saturated Fat 13.2g 66%
Cholesterol 62mg 21%
Sodium 463mg 19%
Total Carbohydrates 59.5g 20%
Dietary Fiber 2.6g 11%
Sugars 39.1g
Protein 6.5g
Vitamin A 9% • Vitamin C 1% • Calcium 7% • Iron 20%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!