This is supposed to be DELICIOUS! I havent made it yet..the YW president made it but I missed it because Donny was TDY ( they had it Wed. night). All I hear is how wonderful it was! So, I'm putting it here so I wont lose it! :-)
1 (18.25-oz) package devil’s food cake mix
1 teaspoon ground cinnamon
1 1/3 cups water
½ cup vegetable oil (I use canola)
3 large eggs
1 cup semisweet chocolate min-morsels, divided (I use more)
2 Tablespoons butter
¼ cup firmly packed brown sugar
3 Tablespoons milk
1 Tablespoon vanilla extract
1 cup powdered sugar
1 Tablespoon shortening****
2 Tablespoons sliced almonds, toasted (optional)
Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in ½ cup chocolate morsels (I add about a cup.) Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 350 F for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan for about 10 minutes; remove from pan and cool completely.
Cook butter, brown sugar, and 2 T. milk in a saucepan over medium –low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if glaze is too thick, add remaining 1T. milk, stirring to desired consistency. Drizzle glaze over cooled cake.
Microwave remaining morsels and shortening in a small bowl on HIGH 30 seconds or until melted****. Drizzle over brown sugar glaze. Sprinkle almonds on cake if desired.
****I have never been able to get the chocolate glaze to turn out just right. I have used chocolate fudge ice cream sauce and chocolate mint ice cream sauce. As long as you can drizzle the chocolate you can use about anything. I would not use Hershey’s chocolate syrup as it is too runny! You can also prepare a ganache to drizzle.
1 teaspoon ground cinnamon
1 1/3 cups water
½ cup vegetable oil (I use canola)
3 large eggs
1 cup semisweet chocolate min-morsels, divided (I use more)
2 Tablespoons butter
¼ cup firmly packed brown sugar
3 Tablespoons milk
1 Tablespoon vanilla extract
1 cup powdered sugar
1 Tablespoon shortening****
2 Tablespoons sliced almonds, toasted (optional)
Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in ½ cup chocolate morsels (I add about a cup.) Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 350 F for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan for about 10 minutes; remove from pan and cool completely.
Cook butter, brown sugar, and 2 T. milk in a saucepan over medium –low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if glaze is too thick, add remaining 1T. milk, stirring to desired consistency. Drizzle glaze over cooled cake.
Microwave remaining morsels and shortening in a small bowl on HIGH 30 seconds or until melted****. Drizzle over brown sugar glaze. Sprinkle almonds on cake if desired.
****I have never been able to get the chocolate glaze to turn out just right. I have used chocolate fudge ice cream sauce and chocolate mint ice cream sauce. As long as you can drizzle the chocolate you can use about anything. I would not use Hershey’s chocolate syrup as it is too runny! You can also prepare a ganache to drizzle.
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