Tuesday, February 16, 2010

Chocolate Roses

For Christmas my daughter gave me a French silicon rose cupcake pan.
I thought Valentine's would be the perfect time to test it out.
Here is the recipe that went into making our Chocolate Roses.
It comes from AllRecipes.com

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan (or as I did into cupcake pans)
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. (cupcakes took 30 minutes) Cool cake thoroughly in pan at least an hour and a half before investing onto a plate. If desired, dust the cake with powdered sugar.

The cakes were very moist and chocolaty.
They have kept quite well, but are disappearing quickly.
My husband loves warming them for a few seconds in the microwave, then adds a little vanilla ice cream.
It's easy and good.