Double Chocolate Dump Cake

For either baking novices or seasoned pros, a dump cake is a no-brainer. To prepare one, you simply dump the ingredients into a bowl and beat them, then pour the batter into a pan and bake it. Although a dump cake is easy to make, it’s just as good as a more fancy cake. Perhaps that’s why dump cakes, including pound cakes, have been popular for hundreds of years.

The secret to the cake is in properly beating the ingredients, so follow these tips. For an airy batter, beat the softened butter and sugar really well until the creamed mixture looks pale and wispy. Beat in the eggs and vanilla until all the streaks are gone.

When you add the dry ingredients to keep the flour mixture from flying into the air, switch to low speed. Since over beating the flour can toughen a cake, beat only until the batter has no streaks. Stir in the chips by hand so the mixer does not break them.

You can use either a cake tester, a thin metal wire with a knob on top, or a wooden pick. Gently push the tester into the middle of the cake and pull it out. If the tester comes out clean, remove the cake from the oven and let it cool.

Double Chocolate Pound Cake

A recipe for a double chocolate dump cake.

1 loaf cake or 8 servings

Ingredients

1 1/4 cups all-purpose flour

1/4 cup unsweetened baking cocoa

1/2 teaspoon salt

1 cup butter, softened

1 cup sugar.

4 eggs.

2 teaspoons vanilla.

1/2 cup mini chocolate chips.

Dust with flour. Shake out excess flour. With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and salt into a medium sized bowl and set aside.

In large mixer bowl at medium speed, beat together butter and sugar until light and fluffy, about 3 to 5 minutes. You will have the best results if you use your stand mixer, it does a better job of creaming the butter.  Beat in eggs and vanilla until thoroughly blended, at least several minutes. At low speed, gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain. Stir in chips. Spread batter evenly in prepared pan.

Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2- inch pan. With narrow spatula or knife, loosen cake from pan. To retain moisture, store cooled cake in plastic wrap.

A dump cake is easy to make, it’s just as good as a more fancy cake. Perhaps that’s why dump cakes, including pound cakes, have been popular for hundreds of years.

The secret to the cake is in properly beating the ingredients, so follow these tips. Since over beating the flour can toughen a cake, beat only until the batter has no streaks. Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2- inch pan.