Ripples Recipe

C:\Users\Mary Sapp\Dropbox\Personal\Lakeport\Ripples\cake.jpgEasy Triple Chocolate Cake

1 package chocolate cake mix (such as Duncan Hines Devils Food, but others work fine)
1 small package instant chocolate pudding
2 eggs
1¾ c. milk
1 12 oz. package semi-sweet chocolate chips (or 2 c.)

Preheat oven to 350o. Spray a Bundt pan with cooking spray and sprinkle bottom with a small amount of cake mix. Beat the first four ingredients for 2 minutes, using an electric mixer set at medium speed. Add chocolate chips and mix thoroughly. Pour the batter into the pan. Bake for 50-55 minutes (until toothpick comes out clean; don’t overcook). Let the cake cool for 15 minutes. Run a knife carefully around the middle and sides of the cake first and then turn it out of the pan onto a cooling rack. For even more chocolate, frost using the glaze recipe below after cooling the cake completely, letting glaze drizzle down the sides.

Chocolate Glaze
¾ c. chocolate chips
3 T. butter
1 T. light corn syrup (spray measuring spoon with cooking spray first so it pours out easily)
½ teaspoon vanilla extract
Combine chocolate chips, butter, and corn syrup in a Pyrex measuring cup or other small microwave-proof container. Microwave for 45 seconds, stir, and continue microwaving and stirring in 15-second increments until chocolate melts. Beat well, add vanilla, and then drizzle over cooled cake.

Contributed by Mary Sapp (we made this cake often for student events in our on-campus residence at the University of Miami, where my husband Stephen served for four years as “master” of one of UM’s residential colleges; it is still our go-to dessert for many events).

If you have a recipe you’d be willing to share, please email it to Art Steele (

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