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Decadent Chocolate Cake

southern.chef's picture
  Chocolate cake mix with pudding 18 1⁄2 Ounce
  Semi-sweet chocolate morsels 12 Ounce, divided
  Apricot brandy 1⁄2 Cup (8 tbs)
  Apricot preserves 1⁄2 Cup (8 tbs)
  Sour cream 3⁄4 Cup (12 tbs) (Commercial)
  Chopped pecans 1⁄2 Cup (8 tbs)

Prepare cake mix according to package directions, stirring in 1 cup chocolate morsels.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and let cool completely.
Brush brandy over layers, allow to stand until brandy is absorbed.
Spread preserves between cake layers.
Place remaining morsels in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Remove from heat, stir in sour cream, blending well.
Spread on cake.
Top with pecans, cover.
Chill overnight.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5116 Calories from Fat 1718

% Daily Value*

Total Fat 195 g299.4%

Saturated Fat 101 g505.2%

Trans Fat 0 g

Cholesterol 89.7 mg29.9%

Sodium 3669.9 mg152.9%

Total Carbohydrates 776 g258.7%

Dietary Fiber 29 g116.1%

Sugars 544.4 g

Protein 21 g41.1%

Vitamin A 37.4% Vitamin C 88.3%

Calcium 46.5% Iron 75%

*Based on a 2000 Calorie diet

Decadent Chocolate Cake Recipe