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Chocolate Dump Cake

Chocolate Dump Cake

I rarely make a recipe that IS REALLY difficult and complicated.  I’ll be browsing through cookbooks or magazines and come across a recipe title that sounds so intriguing and then as I begin to read it, I realize there’s no way I’m going to assemble the 35 ingredients and the 15 steps required to produce some epicurean delight.  I just like to cook good food, make easy but tasty dishes.  Now that I’ve just finished watching Season 5 of Master Chef, the competitive cooking show in which home cooks vie for the coveted Master Chef Trophy and $250,000, I am totally in awe of these contestants.  Actually I almost find it hard to believe that they REALLY are just home cooks;  I mean who cooks with pig’s ears and octopus, and without a recipe can whip up a Boston Cream Pie, A New York Cheesecake with Strawberry Coulis and a Key Lime Pie!!! I mean, seriously, seriously???

OK enough of what turned out to be a rant (unintentional) – Today is about taking the easy way out.

CHOCOLATE DUMP CAKE
A PureWow Original Recipe

MAKES ONE 9-INCH BUNDT CAKE
START TO FINISH: 1 1/2 HOURS

INGREDIENTS
2 cups sugar

¾ cup brewed coffee

2 ounces unsweetened chocolate

¼ cup cocoa powder

1 stick (8 tablespoons) unsalted butter

2 cups all-purpose flour

1½ teaspoons baking soda

1½ teaspoons baking powder

1 teaspoon salt

1 cup buttermilk

2 eggs

1½ teaspoons pure vanilla extract

DIRECTIONS
1. Preheat the oven to 350°F. Grease a Bundt pan with nonstick spray.

2. In a medium-size heat-safe bowl, combine the sugar with the coffee, chocolate, cocoa powder and butter. Heat the mixture in the microwave (about 1 to 2 minutes) or on the stove over a pot of simmering water (about 3 to 4 minutes), mixing occasionally, until the butter and chocolate are melted and the sugar is dissolved.

3. In a large bowl, whisk the flour with the baking soda, baking powder and salt to combine. Add the chocolate mixture to the dry ingredients and mix to combine.

4. Add the buttermilk, eggs and vanilla, and mix until the batter is smooth and fully combined.

5. Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

6. Let the cake cool for 15 minutes in the pan, then remove it while it’s still warm by inverting it onto a cooling rack. Cool completely before slicing and serving.

Original Pure Wow recipe

I think I have a bundt cake pan (from my other life) and if I can find it, I’ll make this cake this weekend.  I find cooking usually therapeutic, not necessarily relaxing because I tend to be driven in the kitchen and sometimes I look frantic BUT it all comes out on time and fine.  Baking, however is another thing as evidenced by last semi-disaster – see a previous blog post:  https://pbenjay.wordpress.com/2014/08/31/i-goofed-and-made-honey-glazed-cornbread-fudge/.

Besides baking being a science not to be trifled with, the ovens in both my homes are lousy.  The repairman said about the gas going on and off and never really maintaining an even temperature;  Well there you have it, how can anything bake properly in that oven.  Oh to have my electric oven back again….

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 Yesterday I posted my own first round picks and then picked my winners for Round 2 and  today we  are headed to Round 3. I found out that I could put a POLL on my blog which makes it oh so easy for you to vote (filling in the brackets) and you don’t need to send in a comment or make a copy of the bracket to work on. JUST answer the question as to what cake or pie will make it to Round 3.  I’ve put in my winners  and now it’s up to you to pick from those choices to see who will go to the Regional Semi-Finals.  Please VOTE.

Round 2 and heading for the Regional Semi-Finals

Round 2 and heading for the Regional Semi-Finals

 Here’s how: For example the first two choices are EITHER Birthday Cake or Coffee Cake, the last two are Strawberry Rhubarb Pie or Cherry Pie – PICK ONEthe choices are grouped in two’s and you can see the pairs on the bracket; Remember yesterday I picked these winners out of Round 1 and posted them in the blog because I can’t actually write on the photo of the bracket. 

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I NEED your input for the Cake vs Pie Bracketology! MY MISTAKE yesterday was not in completing the first round of picks.  Mine are below BUT without yours I’m only betting against and with myself.  Ahhh maybe there should be a prize for whomever picks the final winner? What do you think? Would that inspire you to send me your picks in comments?  I will report the winners as each round advances.

Tasty Treats Oh So Sweet Bracketology

Tasty Treats Oh So Sweet Bracketology

Pbenjay’s Cake Conference Picks: Birthday Cake vs Fruitcake, Angel Food vs Pound,  Coffee vs Bundt,  and German Chocolate vx Funfetti, Wedding vs Pineapple Upside Down, Red Velvet vs Coconut, Carrot vs Black ForestIce Cream vs Spice.

Pbenjay’s Pie Conference Picks:  Apple vs Grasshopper, Pecan vs Banana Cream, Peanut Butter vs Boston Cream (a tough call), Pumpkin vs Lemon Meringue, Blueberry vs Rhubarb, Key Lime vs Sweet Potato, Cherry vs French Silk, Cheesecake vs Brown Sugar.

Send me your picks so I can tally them up and report the winners of the Round 1

English: Photograph of a slice of a 4-layer re...

English: Photograph of a slice of a 4-layer red velvet cake with cream cheese icing on a styrofoam plate. (Photo credit: Wikipedia)

Pineapple Upside Down Cake

Pineapple Upside Down Cake (Photo credit: Wikipedia)

black & white angel food cake

black & white angel food cake (Photo credit: shutterbean)

                                                                    

Mum's lemon meringue pie from above.

Mum’s lemon meringue pie from above. (Photo credit: Wikipedia)

Pie, Pie, Me oh My, I love Pie!

Pie, Pie, Me oh My, I love Pie! (Photo credit: AlyssssylA)

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