The Cake Bomb

You've Been Cake Bombed!


This cake is fun to create and even more delightful to give as gift!  Everyone who receives one feels extra special, knowing they’ve just been “bombed.”  Inside, they find layers of devil’s food cake with a chocolate filling, which of course looks like you’ve spent hours and hours creating this masterpiece on their behalf.  All you really need to create this is a 2 1/2 quart ovenproof glass bowl for baking the cake and you’re home free.  

1 devil’s food cake mix, 2 layer size, I like Duncan Hines, batter prepared according to package directions
2 tubs frozen whipped topping, 8 oz. each, thawed, I use the low fat whipped topping
4 oz. semi sweet chocolate chips
1 box instant chocolate pudding, 3.4 oz, can use sugar-free
1/2 cup 2% milk
red licorice piece for fuse
mini chocolate chips or chocolate curls for garnish

Pour prepared cake batter into a 2 1/2 quart oven-proof glass bowl that has been coated well with non-stick baking spray. Bake in preheated 325 degree F. oven for 50-55 minutes, or until toothpick inserted into very center comes out clean. Cool cake for 15 minutes, then gently loosen from side with bowl with a knife.  Invert bowl onto a cooling rack, then remove bowl and cool cake completely.

In a small bowl, melt chocolate chips in the microwave at full power in 30 second intervals, stirring until all chips are melted.  When chocolate is cool, place one container of whipped topping into a large mixing bowl and add melted chocolate, pudding and milk, stirring gently until mixture is well combined.

Cut cake into 3 layers, placing each layer onto a separate plate.  Spread half of prepared chocolate mixture over bottom cake layer and then top with second cake layer; spread with remaining half of chocolate mixture, then top with final cake layer.  Frost cake with second tub of whipped topping; after cake is well covered, use spatula to make peaks, creating a fun “bombed” look; garnish cake with mini chocolate chips, then insert licorice fuse into the center.  Chill well before serving.

Now You’re Cookin’,
Chef Alli


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