I found this delicious recipe over at How2StayFat yesterday, and knew I had to try it almost immediately. I woke up this morning, and gathered my supplies to bake. You'll notice that I have adapted the recipe a little bit, to suit my own needs, and I have also changed a few things. I changed the name to better suit what my family is now calling this cake, as well.

The first thing I did was gather my ingredients. The author over at how to stay fat used a Devil's Food cake, but the only chocolate cake I found in my cabinet was German Chocolate, so that's what I used. Here you will also see the chocolate pudding, oil, eggs, water, chocolate chips, and I also threw in some vanilla chips for good measure, because I had them on hand and why the heck not? (See photo 1 below).

After gathering your ingredients, using whatever chocolate cake mix, chocolate chips, and chocolate pudding you have on hand, you can go ahead and oil your bundt pan. The only pan I had on hand was a springform pan with a hole in the middle. Did I mention the bottom was bent and it was kind of leaky? After oiling my pan, bottom and sides, I had to put it on a cookie sheet to bake, and soak up the extra oil with a paper towel. If you have a regular bundt pan, or something that doesn't leak like mine did, you can skip this step. Lucky you! (See photos 2 and 3 below).

Go ahead and mix together your ingredients. I took a picture of the dry ingredients, because it just looked so darn pretty to me! (See photo 4 below). Then I added my eggs and water. There is no need to add more oil to the mix now... what's on the pan is enough. (In other words, if you're still trying to follow box directions, just throw the box away... do not pass go, or collect $200, or any of that nonsense). (See photos 5 and 6 below).

Pour your ingredients into the pan, trying to keep it pretty even. Then, bake in your oven (you DID preheat to 350 degrees, right? You didn't? Oh. Well do that now. And try to avoid eating all the batter while it heats up). (See photo 7 below).

Now that your oven is at 350 degrees, go ahead and pop it in for 40 minutes. Check it after 40, because mine didn't look quite done, so I put it in for another 5. Perfect! 

Let it cool for a little bit. (See photo 8 below). Let it cool for longer than I did, because as you can see, mine kind of crumbled into a million pieces and shattered and died. If yours DOES shatter and die, don't let it scare you off. It's still edible. I promise! In fact, I'm really certain that it tastes better. Haven't you ever heard the saying that calories fall out of broken cookies? I like to think that all the calories fell out of this broken cake, too. (See photo 9 below).

Next, my 10 year old brother, Jeffrey, and I took a vote, and decided we wanted to top this cake with a very beautiful topping, that helped hide it's broken nature. (See photo 10 below).

We took a small handful of vanilla chips (about the size of a 10 year old's hand), and a tiny glob of Crisco shortening. We put it in the microwave for 30 seconds, stirred, and microwaved it for another 30 seconds. We stirred again, and drizzled, and ta-da! The cake was done. And beautiful. Crumbly, but beautiful. (See photo 11 below).

(download)

Click here to download:

death-by-chocolate-cake-yhdIIJpjzACfilhtzIFt.zip (15.66 MB)

Remember, if you make this recipe, I'd love to see how it turned out. Feel free to link up your blog post of this recipe in the comments, or email me a photo of your creation at jengerbread88@gmail.com. I can't wait to see your version of this cake!

I am not a chef.

Trust me. A lot of times I can barely figure out a recipe. Cooking, well, it's not my strong suit. Sure, I can bake... if I'm using a mix. Sometimes I can put together simple recipes.

And eggs. I know how to make eggs. Pretty much any way you can make them, in fact.

So because of all this, it seems pretty darn illogical that I would want to start a food blog, that chronicles my adventures in food baking. But, somehow, I want to do it anyway. I can't promise it will be updated all the time, because half the time I forget what I'm doing, WHILE I'm doing it. Kind of makes blogging a lot harder. I'm pretty bad at sticking with stuff. That's another reason that this whole food blogging thing is kind of a weird choice.

Most of what you'll see on here are my attempts at making things from a box taste a whole lot better.

Occasionally, you'll find a post about how I made something from scratch. Note the word occasionally.

Sometimes, I'll post photos and reviews of a restaurant I visited, because, well, I'm pretty boring and you'll get sick of just seeing the weird things I try to make work.

Other than that, this blog is pretty straight forward. I post food. You decide to make it or just drool over it. If you make one of the things I posted on my site, I would love to know about it, so please post a link to your blog post about it, or email me a picture!

Now, let's get started.