Ingredients for Cake:
1 pkg. (18.25 oz.) devil's food cake
mix, preferably Duncan Hines
1 pkg. (3.9 oz.) chocolate-flavored
instant pudding mix
1 cup milk
4 eggs
2/3 cup sour cream
1 cup mini-semisweet chocolate chips
Glaze and Filling, (below)
Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan. At low speed combine cake mix, pudding mix, milk, eggs and sour cream for 30 seconds.
Increase speed to medium-high; beat 2-minutes. Fold in chips. Spread batter evenly into pan. Bake for 1-hour or until toothpick inserted into center comes out with moist crumbs clinging.
Run knife around edge of cake to loosen. Cool on rack. Remove from pan; cool.
Ingredients for Glaze and Filling:
3 oz. unsweetened chocolate, chopped
3 tbsp. butter or margarine
1-1/2 cups + 2 Tbsp. confectioners' sugar, divided
1 tsp. vanilla extract
1/4 cup hot water
1 cup heavy cream
20 mini chocolate creme-filled sandwiches cookies,
quartered, 2/3 cup, plus additional for garnish
Glaze:
In microwavesafe container, combine chocolate with butter. Microwave on HIGH 1-1/2 minutes or until melted. Stir in 1-1/2 cups sugar, vanilla and water until smooth; reserve.
Filling:
Beat cream with remaining sugar until stiff; fold in cookies. Starting from cake top cut 1-1/2 tunnel into cake. Cut ring into 4-pieces; lift out cake pieces
Trim bottom of pieces leaving 1/2-in. Pull out cake from center to make a tunnel. Spoon filling into tunnel; replace trimmed pieces. Glaze cake; let set. Garnish with cookies, if desired.
YIelds: 16 servings
1 pkg. (18.25 oz.) devil's food cake
mix, preferably Duncan Hines
1 pkg. (3.9 oz.) chocolate-flavored
instant pudding mix
1 cup milk
4 eggs
2/3 cup sour cream
1 cup mini-semisweet chocolate chips
Glaze and Filling, (below)
Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan. At low speed combine cake mix, pudding mix, milk, eggs and sour cream for 30 seconds.
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Increase speed to medium-high; beat 2-minutes. Fold in chips. Spread batter evenly into pan. Bake for 1-hour or until toothpick inserted into center comes out with moist crumbs clinging.
Run knife around edge of cake to loosen. Cool on rack. Remove from pan; cool.
Ingredients for Glaze and Filling:
3 oz. unsweetened chocolate, chopped
3 tbsp. butter or margarine
1-1/2 cups + 2 Tbsp. confectioners' sugar, divided
1 tsp. vanilla extract
1/4 cup hot water
1 cup heavy cream
20 mini chocolate creme-filled sandwiches cookies,
quartered, 2/3 cup, plus additional for garnish
Glaze:
In microwavesafe container, combine chocolate with butter. Microwave on HIGH 1-1/2 minutes or until melted. Stir in 1-1/2 cups sugar, vanilla and water until smooth; reserve.
Filling:
Beat cream with remaining sugar until stiff; fold in cookies. Starting from cake top cut 1-1/2 tunnel into cake. Cut ring into 4-pieces; lift out cake pieces
Trim bottom of pieces leaving 1/2-in. Pull out cake from center to make a tunnel. Spoon filling into tunnel; replace trimmed pieces. Glaze cake; let set. Garnish with cookies, if desired.
YIelds: 16 servings