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SHARING READER RECIPES
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TRIPLE CHOCOLATE CAKE Rabbi Shira Rosenblum, Jacksonville Jewish Center
For as long as I can remember, my family’s Shabbat and Yom Tov meals always included our favorite dessert, Triple Chocolate Cake. Originally a Passover recipe that was shared with my family when I was a baby, my mom ultimately decided it was silly to only enjoy this treat one week out of every year and she adjusted it for all year-round. Throughout college and rabbinical school, whenever I was invited to a potluck meal I would sign up to bring dessert just so I could make this cake for my friends. Since moving to Jacksonville, it is still one of the desserts I make most often when hosting Shabbat dinner. I can’t wait until we can get together again in person so I can enjoy this cake with all of you! INGREDIENTS
PREPARATION
Cooking spray and a bit of flour (for preparing the bundt pan) 1 box pareve chocolate cake mix (preferably Duncan Hines) 1 package pareve chocolate pudding mix 1 /3 cup canola oil (or unsweetened applesauce) 1 to 11/4 cup water (if using applesauce, use 3/4 to 1 cup water) 3 large eggs 1 bag pareve chocolate chips Powdered sugar (optional)
1. Preheat oven to 325°F. Grease and lightly flour a bundt pan and set aside. 2. In a large mixing bowl, combine chocolate cake mix, chocolate pudding mix, oil (or applesauce), water and eggs. 3. Add chocolate chips once the batter is fully combined. 4. Pour into prepared pan and bake for 30-35 minutes or until the cake is set. 5. Cool cake completely. Go around all of the outer and inner edges of the cake with a plastic knife after the cake is cool. Place a plate on top of the bundt pan and flip both the pan and the plate over so the cake is left on the plate after you remove the pan. 6. Sprinkle cake with powdered sugar or simply slice and enjoy it plain!
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