Cooking Class Cancelled

However, since I had all the ingredients bought already, we made the stuff we were going to have in class tonight.

Pictured is the "Too Much Chocolate" Cake...although we all agreed it was just enough chocolate. It's topped with a Satiny Chocolate Glaze.

Both recipes are below. There were supposed to be chocolate covered strawberries around the outside and filling up the center hole, but those didn't make it long enough to be pictured. Too bad, because they were absolutely beautiful. And yummy.

Too Much Chocolate Cake
INGREDIENTS
1 (18.25 ounce) package chocolate fudge cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs (beaten)
1/2 cup warm water
2 cups semisweet mini chocolate chips

DIRECTIONS
Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate and covering with glaze.

Satiny Chocolate Glaze
INGREDIENTS
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

DIRECTIONS
In a microwavable bowl, combine chocolate chips, butter and corn syrup. Heat and stir every 30 seconds until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.