Chocolate Dump Cake with Toasted Coconut, Cinnamon & Irish Cream Liqueur


This recipe has been around for years, almost as long as the Pillsbury tunnel-of-fudge cake...for those of you who "don't" remember, you're too young. The original recipe calls for a package of instant chocolate pudding mix. It's enough for me that I'm using a packaged cake mix, so at least I'm conceding to that. I don't add the pudding mix, but I do add a few other good things to make this cake extra special. It's the cake I go to when I don'

1 package chocolate cake mix
4 large eggs
1/3 cup Baileys or Carolan's irish cream liqueur
1 tsp cinnamon
1 cup sour cream
1/2 cup canola oil
2 cups chocolate chips
1/2 cup toasted coconut
1 tsp flour
*to toast coconut, place on a baking sheet in a 350 oven for about 7-8 minutes...this is an estimate. You will need to watch this closely as coconut burns fast. Combine all ingredients, except for the chocolate chips, in a standing mixer. Have mixer on low for the first 2 minutes, then medium for the next 3. In a medium bowl, add chocolate chips, along with 1 tsp flour. Toss a number of times to coat chips with the flour. This will prevent the chips from sinking down to the bottom of the cake. Sift the chips through your fingers and put in the mixing bowl...toss any remaining flour. Stir chips into cake. Grease and flour a bundt or tub pan. Pour cake batter into pan, distributing evenly. Bake at 350 for 45-55 minutes, testing a few times with a toothpick, as sometimes you hit a melted chocolate chip. Always err on the side of the minimum amount of time to bake can always put something back in the oven, but you can't undo something that's overbaked.


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