Served at the 2015 Chocolate Wine Trail, OakGlenn Winery
1 pkg. Devil’s Food cake mix
1 cup sour cream
4 eggs
1 pkg. instant chocolate pudding mix
1 tsp vanilla
1 cup vegetable oil
1/2 cup strong coffee
Preheat oven to 350°.
In a large bowl, mix together the cake mix, pudding mix, sour cream, oil, vanilla, eggs and coffee. Pour batter into a well-greased 12 cup Bundt pan.
Bake 50 minutes or until top springs to touch or a wooden toothpick inserted in cake comes out clean. Cool cake thoroughly in the pan before inverting on a plate. Drizzle chocolate icing over cooled cake and serve with whipped cream and Mocha Kahlua poured over the cream. Serves 12.
Chocolate Icing
1 stick butter
1/3 cup evaporated milk
1 cup sugar
1 1/2 cups chocolate chips
Heat butter, sugar, and milk. Boil for 2 minutes, stirring constantly. Remove from heat and rapidly stir in chocolate chips. Pour over cake immediately.
Serve with River View Red.
