Mom’s Triple Chocolate Cake and Gifts from Strangers

Disclaimer: If you make this chocolate cake everyone will love you.

Expect marriage proposals, love notes, and unanticipated gifts from strangers.

Of course if you want unanticipated gifts from strangers that means you would have to feed this cake to strangers which might be awkward.

And of course most gifts from strangers are unanticipated.

But anyway this cake is really that good.

My mom makes this cake for weddings, funerals, new babies, old babies, and everyone in between.

It’s a staple at family dinners and holidays.

We love it that much.

It’s incredibly simple to make.

And only has five ingredients plus water.

You read that right.

Five plus water.

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Now, can I tell you my favorite cake story that involves unanticipated gifts from strangers?

KTHANKS, here goes.

My sister, Nancee Peery who lives in South Carolina, ordered her wedding cake from a local shop back during the summer of 2012.

She paid for the cake well in advance.

But the cake shop had automatic emails that went out reminding all their brides when payment was due…

My sister never got any of those emails.

The emails were accidentally delivered to the inbox of a Nancee Perry of Wisconsin.

And the automatic emails just kept coming to Nancee Perry of Wisconsin.

Nancee Perry in Wisconsin was a nice lady and started to get worried that this bride whose emails she was receiving was going to forget to pay for her wedding cake…

And subsequently miss out on having a cake on her wedding day.

So Nancee Perry of Wisconsin actually tracked down my sister’s phone number in SC and called her.

These two strangers, my sister and the lady from Wisconsin had a lovely chat for 15 minutes or so about weddings and cake.

Then my sister assured this nice lady from Wisconsin that the cake was paid for, and they both hung up.

And a few weeks later my sister received a wedding gift in the mail.

The gift was from the lady from Wisconsin.

She had sent a sweet gift and note of well wishes to my sister, a complete stranger.


outside

note

Mrs. Nancee Perry of Wisconsin, I don’t know if you will ever read this, but this was the cake you helped make happen.

Thank you for your kindness.

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Here’s the recipe for our family’s cake.

Mom’s Triple Chocolate Cake

  • 1 pkg Devil’s Food cake mix
  • 1 pkg instant chocolate pudding
  • 1 cup chocolate chips
  •  4 eggs
  • 1/4 cup oil
  • 1 1/2 cup water

Directions:

Preheat oven to 350º.

Grease a bundt pan thoroughly.

Combine all ingredients with a mixer.

The batter will be slightly lumpy (aren’t we all?).

Pour batter into greased bundt pan and bake at 350 for 40-45 minutes.

Remove from pan immediately and allow to cool on a rack.

Frost with icing or dust with powdered sugar.

Store in an airtight container for up to 7 days in the refrigerator.

Tip#1: This cake freezes really well.

Tip#2: This cake really does not need frosting. I prefer it simply dusted with powdered sugar.

Tip#3: You can make this as a traditional layered cake, just follow the baking times on the box of cake mix.

Tip#4: If you want a good chocolate frosting recipe, see this post.

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12 thoughts on “Mom’s Triple Chocolate Cake and Gifts from Strangers

  1. Great story and great cake recipe! Did you know this is the highest rated chocolate cake recipe on allrecipes.com? (http://allrecipes.com/recipe/too-much-chocolate-cake/detail.aspx). I found it about two years ago, and now I make it for every occasion. It really is the best (except that it’s probably put a good 5 pounds on my hips). One small tip worth trying: I started using the Pillsbury Moist Supreme DARK CHOCOLATE mix (because the store was out of devil’s food one day), and everyone preferred it (including me). It’s worth a shot. And thank you for the tip on freezing. I never knew!
    I, too, prefer the cake un-iced, but my husband won’t touch it unless I make icing (which I also found on allrecipes.com: http://allrecipes.com/recipe/rich-chocolate-frosting-2/detail.aspx). It’s also a great, 5 ingredient recipe (though you have to adjust the number of servings from 32 to 8 unless you REALLY like icing). When I make it for occasions, I leave the icing on the side and let each person ice their own slice.

  2. Here’s a Light Christmas Cake recipe that many of my finerds during the festive season.Ingredients:4 oz (110 g) glace9 pineapple, roughly chopped 6 oz (175 g) red and green glace9 cherries, roughly chopped 8 oz (225 g) sultanas 4 oz (110 g) dried apricots, roughly chopped 3 tablespoons brandy 4 oz (110 g) pecan nuts, roughly chopped 4 oz (110 g) whole, mixed candied peel, chopped small 2 oz (50 g) angelica, chopped small 2 oz (50 g) crystallised ginger, chopped small grated zest 1 medium orange grated zest 1 medium lemon 8 oz (225 g) unsalted butter, at room temperature 8 oz (225 g) caster sugar 4 large eggs 8 oz (225 g) plain flour, sifted 2 oz (50 g) ground almonds bc level teaspoon salt8 round cake tin, lined and greased.Process:Place the sultanas and chopped apricots in a large mixing bowl. Stir in the brandy, cover and leave overnight, or as long as posible if it’s not possible to leave overnight. Pre-heat the oven to Gas Mark 3, 325b0F (170b0C). Add the rest of the nuts, fruit and peels into the sultanas and apricots, and then whisk with an electric hand whisk the butter and sugar in another large mixing bowl until pale and fluffy. Beat the eggs and add them to the butter and sugar, a very small amount at a time, whisking well after every addition. When all the eggs are incorporated, lightly fold in the sifted flour and salt, followed by the ground almonds and then all the fruit, nuts, etc.Now transfer the mixture to the tin, levelling it off with the back of a spoon, and place the tin in the oven so the top of it is more or less in the centre. Bake the cake for 1 hour then place a double sheet of greaseproof paper over the top of the tin and turn the heat down to gas mark 2, 300b0F (150b0C), for a further 2-2bc hours.When it’s cooked it will have begun to shrink away from the sides of the tin and be springy in the centre when you press lightly with your little finger. You can leave this cake in the tin till it’s absolutely cold then peel off the papers and wrap it in double greaseproof paper before storing in an airtight container.

  3. I’m not much of a cake fan, but this has been my birthday cake of choice since I was a small girl. Mom just mixed all the ingredients right in the pan and it was baked and served from that pan. No frosting, no powdered sugar, just maybe some ice cream or Cool Whip on the top. I’ve got it written in my cookbook to pass on to my daughters and nieces and grandbabies (someday!). Thanks, too, for sharing your lovely story. Now to pin this on my Happy Tummy board!

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