It only took a little begging for me to get my dear friend, Twilah, to give up her mother’s famous (in our circle, anyway) triple chocolate bundt cake recipe. I loved it because it doesn’t need frosting – the bag of chocolate chips in it see to that. In fact, this cake doesn’t WANT frosting.
But I did stumble on a way to give it a delicious twist. I substituted flavored coffee creamer for the water the original recipe called for. My favorite flavored creamer to add is coconut; but the white chocolate raspberry creamer that comes out around Christmas time is also sooooo good.
Bring this “Twisted Chocolate Cake” to a social event pot-luck, and you’re sure to get compliments. I always do!