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My Best Recipe

. . . as Fudge Cake or Cupcakes, It's a Chocolate Treat

October 10, 1985

"I like to make cupcakes out of this cake recipe and freeze them for company," Jeanette Zimmerman writes.

CHOCOLATE FUDGE CAKE

1 (18 1/2-ounce) package chocolate cake mix with pudding in mix

1 cup sour cream

4 large eggs

1/2 cup oil

1 (4-ounce) package instant chocolate pudding

1/2 cup warm water

1/4 cup coffee-flavor liqueur

1 (12-ounce) package semisweet chocolate pieces

Powdered sugar

1/2 teaspoon ground cinnamon

Grated orange peel

Combine in bowl chocolate cake mix, sour cream, eggs, oil, chocolate pudding, warm water and coffee-flavor liqueur. Stir to blend then beat 3 minutes at medium speed. Stir in chocolate pieces. Turn into greased and floured 10-inch bundt pan and bake at 350 degrees 45 to 55 minutes or until cake tests done.

Sprinkle with powdered sugar and cinnamon. Garnish with orange peel.

--JEANETTE ZIMMERMAN

Van Nuys

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053.

Write how you got the recipe and include your name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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