Chocolate Brandy Cake
Chocolate Brandy Cake recipe
Yield
16 servingsPrep
20 minCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
with pudding |
|
| 1 | cup |
brandy
|
*
|
| ½ | cup |
water
|
|
| ½ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 4 | tablespoons |
butter
|
|
| 1 | tablespoon |
light corn syrup
|
|
| 1 | teaspoon |
brandy
extract |
*
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
with pudding |
|
| 237 | ml |
brandy
|
*
|
| 118 | ml |
water
|
|
| 118 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 355 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 6E+1 | ml |
butter
|
|
| 15 | ml |
light corn syrup
|
|
| 5 | ml |
brandy
extract |
*
|
| 237 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, combine cake mix, ⅔ cup brandy, ½ cup water, oil, and eggs. Beat with an electric mixer on high speed 2 minutes, scraping down bowl a few times. Stir in 1 cup chocolate chips.
Turn into a well-greased 12-cup bundt pan. Bake 35 to 45 minutes or until a cake tester inserted in center comes out clean. During last 7 minutes of cake baking time, prepare glaze.
In a small saucepan, combine butter, remaining ⅓ cup brandy, corn syrup, brandy extract, and 2 tablespoons water. Cook over low heat, stirring occasionally, until butter melts. Stir in remaining ½ cup chocolate chips and powdered sugar. Simmering, stirring, over low heat 5 minutes.
Immediately upon removal from oven, spoon two thirds of hot glaze over cake. Let cake cool in pan 25 minutes, then invert onto a cake plate. Reheat remaining glaze and spoon over top of cake. Let cool completely.
Cake is best if made a day in advance of serving time to allow flavors to mellow.
