I liked this recipe from Anne Byrn’s “Chocolate from the Cake Mix Doctor” but decided to make cupcakes and some other shapes instead of loaves. I made regular shaped cupcakes (pictured above) and iced some with my buttercream icing in purple and white and then topped the others with the chocolate frosting from the “Rocky Road Cupcakes” recipe (without the marshmallows and nuts) and topped them all with little Easter shapes cut out in fondant. I also made some egg shaped cupcakes and some flower shaped cupcakes (pictured at the end of the post). I topped half of the eggs with frosting thinned out and microwaved and the other half with melted candy melts which I had leftover from making some truffles and then I topped the flower shaped cupcakes with drizzled frosting and more fondant Easter shapes. I was just having fun and experimenting, as I’m sure you can tell.
1 (4 oz) bar German chocolate
1 (18.25 oz) yellow cake mix (I left out the German chocolate and yellow cake mix and used a German chocolate cake mix instead)
1 (3.4 oz) vanilla instant pudding mix
1 cup milk
3/4 – 1 cup oil
1 cup semisweet chocolate chips
1 Preheat oven to 350. Lightly mist six 6″ loaf pans with cooking spray then dust with flour or line cupcake pans with paper liners.
2 Grate chocolate until finely grated.
3 Blend cake mix, pudding mix, milk, oil and eggs on low for 1 minute. Fold in grated chocolate. Beat for 2 more minutes on medium. Fold in chocolate chips. Batter should be well combined with chocolate chips evenly distributed. Pour batter into prepared pans, distributing evenly.
4 Bake loaves until they spring back when lightly touched with finger, 35 – 40 minutes (I baked the cupcakes about 15 – 20 minutes). Cool 10 minutes in pans before removing.