Holiday Dessert-Chocolate Avalanche Cake!
Something special for the holidays from At Home With Vicki Bensinger!
Chocolate Avalanche Cake
Serves 6-8
Cake ingredients:
1 cup sour cream
4 eggs
½ cup canola oil
½ cup water
Mix well.
Add: 1 box Devils Food Chocolate Cake mix (no pudding added)
Add: 3.4oz. Package of Vanilla Instant Pudding mix
12 oz. package semi-sweet chocolate chips, melted
Mix all together and pour in Bundt pan that has been sprayed with non-stick spray
Bake in the Bundt pan for 1 hour at 350 degrees
Let cool completely inverted on a rack – then refrigerate overnight.
With a serrated knife divide the cake in thirds by slicing horizontally through 2 layers. Set aside for filling.
Cream Filling:
4 cups heavy cream
½ cup confectioners’ sugar
1 teaspoon pure vanilla
In a bowl, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form.
16 oz. container of fresh strawberries, hulled and cut in half, reserving about 6-8 for the top of the cake.
Spread half of the cream filling over the bottom of the first layer then top with strawberry halves, cut side down.
Place the next layer of cake on top of strawberries and cover all but ¼ cup with the cream filling adding remaining strawberries cut side down.
Cover with the top layer of the cake…..
Fudge Icing:
Photo above uses this recipe. However, if you want to totally cover the cake with icing I suggest doubling this.
1 stick butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk
Combine these 3 ingredients in a sauce pan and bring to a boil for 2 minutes.
Remove from heat and add:
1 teaspoon vanilla
1 pound box powdered sugar
Blend together. If you have clumps of powdered sugar left in the icing pour fudge mixture into a mesh strainer and press through allowing fudge to fall into a bowl which should be free of clumps.
Pour over cake.
Fill the hole in the center of the Bundt cake with remaining whipped cream and reserved strawberries. For a more decorative look use a small star tip on a pastry bag and pipe the cream attractively then adding the reserved strawberries.
This cake can be refrigerated until ready to serve.
Now that your cake is completed, you’ll have a showstopping dessert to serve for the holidays that everyone will love and you’ll be proud of!
Enjoy!
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Hi there, opening up a blog and began creating somewhat varied articles for it. Do you mind if I write about this? I will of course give you and this site full acknowledgment.
A nice recipe idea you have here. I am always looking for more ideas to keep the kids entertained with and this one might just do the trick so thank you for sharing it.
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