Bake the cake in a tube pan or in loaves.
Serves: 16
Preparation time: 15 minutes
Baking time: 58 to 60 minutes for a tube pan; 50
to 52 minutes for 8-inch loaves
Ingredients:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 bar (4 ounces) Swiss chocolate
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil, such as canola, corn,
safflower, soybean, or sunflower
4 large eggs
1 package (6 ounces; 1 cup) semisweet chocolate chips
Instructions:
1. Place a rack in the center of the oven and
preheat the oven to 325�F. Lightly mist a
10-inch tube pan (or three 8-inch loaf pans) with
vegetable oil spray, then dust with flour. Shake
out the excess flour. Set the pan aside.
2. Break the German chocolate bar into four
pieces. Grate the bar using a food processor or
a hand grater until the bar is finely grated. (If you
are using a food processor, insert the steel blade
and drop the chocolate pieces into the processor
one at a time.) Set the grated chocolate aside.
3. Place the cake mix, pudding mix, milk, oil,
and eggs in a large mixing bowl. Blend with
an electric mixer on low speed for 1 minute. Stop
the machine, fold in the grated chocolate, and
scrape down the sides of the bowl with a rubber
spatula. Increase the mixer speed to medium and
beat 2 minutes more, scraping the sides down
again if needed. Fold in the chocolate chips. The
batter should look well blended, and the
chocolate chips should be evenly distributed.
Pour the batter into the prepared tube pan (or
divide it equally among the loaf pans), smoothing
it out with the rubber spatula. Place the pan in
the oven.
4. Bake the cake until it is golden brown and
springs back when lightly pressed with your
finger, 58 to 60 minutes for a tube pan (50 to 52
minutes for loaf pans). Remove the pan from the
oven and place it on a wire rack to cool for 20
minutes for a tube pan (5 minutes for loaf pans).
Run a long, sharp knife around the edge of the
cake and invert it onto a rack, then invert it again
onto another rack so that it is right side up. Allow
the cake to cool completely, 30 minutes more,
then serve. (Cool loaves out of the pans, on their
sides.) . Store this cake, covered in aluminum foil
or plastic wrap, at room temperature for up to 1
week. Or freeze it, wrapped in foil, for up to 6
months. Thaw the cake overnight on the counter
before serving.
