What's for desert?? That's what I hear from the husband every night about 2 minutes after finishing dinner...trying to keep our weight under a ton I usually make something light and not too crazy with calories. I threw that out the window today when I made a devils food chocolate whipped cream cake...daughter bought me a while back a great cake pan from Williams Sonoma called a MaryAnn pan. It bakes with an indentation in the bottom of the cake and when it's baked and turned upside down you have this wonderful big well to fill with all kinds of good stuff. My stuff of choice today was chocolate whipped cream. Finished off with a drizzle of melted Ghirardelli bittersweet chocolate....The best part about this cake is it's not too sweet. God knows how many calories it's filled with but we'll just forget about that...By using real heavy whipping cream and the bittersweet chocolate it makes for a very interesting chocolate combination....I did cheat again a'la Sandra Lee (how did she get her own show??) It's very easy to make and as you can see it's picture perfect......Milk anyone?
1 pkg. of Duncan Hines Moist Devils food cake mix
follow instructions on box then add in 1/2 cup of
Ghirardelli bittersweet chocolate/or Nestle's chocolate chips
Bake according to directions.
for the filling.....
1 pkg of instant chocolate pudding (I used sugar-free, we are trying to diet!)
1 cup cold milk
mix the two with a hand mixer until thickened, this happens very fast because you are using only 1/2 the amount of milk needed..
Whip until thick 1/2 pint of whipping cream. I usually whip the cream before the pudding so I don't have to change the mixer blades.
Fold the two together and spread inside the top of the cake.
Microwave 1/4 cup of chocolate chips then drizzle over the cream filling using a fork.......
STAY OFF THE SCALE THE FOLLOWING MORNING.......