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The chocolate cake at Bill Knapp's was a favorite of chocoholics. It's a simple chocolate cake that is drenched with a rich chocolate sauce and served with a scoop of ice cream.
serves/makes:
ready in:
30-60 minutes
1 review
ingredients
1 box (15-18 ounce size) devil's food cake mix
1 1/2 cup warm water
2 eggs
Topping
1/2 cup butter or margarine
12 ounces semisweet chocolate chips
1 can (14 ounce size) sweetened condensed milk
14 ounces light corn syrup
directions
Preheat the oven to 325 degrees F. Grease and flour a 9x13 baking dish.
In a mixing bowl, combine the cake mix, warm water, and eggs. Beat on medium-high speed with an electric mixer until smooth.
Pour the batter into the prepared baking dish and bake at 325 degrees F for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove the pan from the oven and let cool, in the pan, on a wire rack.
Meanwhile, in the top of a double boiler over simmering water, combine the butter, chocolate chips, sweetened condensed milk, and corn syrup. Cook, stirring frequently, until the chocolate chips have melted and the mixture is smooth, about 15 minutes.
Remove the pan from the heat and carefully remove the top of the double boiler to a heat-proof work surface. Beat the chocolate mixture with an electric mixer until smooth.
Cut the cooled chocolate cake into squares and place on serving plates. Top each serving with some of the warm chocolate topping. Add a scoop of vanilla ice cream and serve immediately.
The topping can be stored in the refrigerator in an airtight container for up to 2 months. Reheat gently before serving. Store the cake in an airtight container at room temperature.
nutrition data
720 calories, 32 grams fat, 111 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
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not a baker REVIEW:
November 3, 2014Basically you're just making a box cake with the most heavenly rich chocolate topping you've ever had. I don't bake (barely even cook) but even I mastered this recipe and had my guests drooling. It's rich and sweet so I'd say it serves more like 15 people unless you are some serious chocoholics. The topping makes way more than you need (again, unless you are a chocoholic) but I put it in a jar in my fridge to use on ice cream or other desserts (I'm thinking this might just be what my frozen waffles need to resemble a real breakfast).
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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