About that email all of us received today from BGE

RRP

For 14 years I baked two “triple chocolate and Kahlua” cakes at each Eggfest in Peoria, IL that really claimed me some local fame. My recipe was slightly modified of one posted some 22 years ago on the original BGE forum. I’ll be glad to post it if anyone wants.

Eggdicted_Dawgfan

Triple chocolate cake. No brainer. Post it up Ron! 

RRP

Eggdicted_Dawgfan said:

Triple chocolate cake. No brainer. Post it up Ron! 

HA! Since you begged me so nicely! LOL

Triple Chocolate and Kahlua Cake

 

Recipe courtesy of Ron Pratt aka RRP – Dunlap, IL

Questions? Feel free to email me directly at: ron.pat@comcast.net

 

1 box of Pillsbury Moist Supreme German Chocolate cake mix (forget the ingredients the box calls for - all you want is the mix)

1 3.9 oz package of Jell-O brand instant chocolate pudding

6 oz chocolate chips (Hershey’s Special Dark Semi-Sweet chips are the best!)

1 pint of sour cream  (regular, not Light)

3/4 cup veggie oil

4 eggs (yolks + whites)

1/3 cup Kahlua

 

Set up the BGE for an indirect cook with plate setter inverted and grill sitting on legs.

 

Stabilize fire at 350 and make sure there is no smoke - this may take extra time but you really need the 350 stability plus the smoke free fire.

 

Mix all the ingredients well with a mixer as the batter is very thick!

 

Spray bundt pan with a baker's spray like Baker's Secret or Bake Ease even if your bundt pan is Teflon coated.

 

Bake at 350 for 50 to 55 minutes and test with a toothpick. I've baked this several times now and it takes me 60 to 63 minutes before the toothpick comes out clean.

 

Remove from BGE and let the cake settle and cool still in the bundt pan for at least 15 minutes - flip and it should fall out with ease. Let it cool longer yet - if you can at all so it will firm up...especially since the chocolate chips are still gooey at that warm stage!  Suit yourself about an icing, but I like to let this cake speak for itself!

 

By the nature of the ingredients it is an extremely moist cake. BTW I think the cake is far better the next day and it really keeps quite well just covered on the counter! I hope yours comes out as well! 

 

 

 

Source: Derived from a post by egger Tammy Jacques a.k.a. Mrs. Squeeze eons ago

Canugghead

plate setter inverted = legs up or legs down?

RRP

Canugghead said:

plate setter inverted = legs up or legs down?

yes - legs up so you can place the grate on top of them.

fishlessman

thats odd, i remember the recipe from 20 years ago but not an email from yesterday....there was an email

BigreenGreg

Saved, thanks

HogFather

I can’t believe Rob is trying to claim that this is his recipe. Sorry, Ron not Rob. Well, I guess he is trying to rob it. 

RRP

HogFather said:

I can’t believe Rob is trying to claim that this is his recipe. Sorry, Ron not Rob. Well, I guess he is trying to rob it. 

HUH??? How in the hell did you arrive at your conclusion I was claiming that was my recipe??? 

Ozzie_Isaac

RRP said:

HogFather said:

I can’t believe Rob is trying to claim that this is his recipe. Sorry, Ron not Rob. Well, I guess he is trying to rob it. 

HUH??? How in the hell did you arrive at your conclusion I was claiming that was my recipe??? 

Seemed pretty clear that you were not claiming it as "yours":

"My recipe was slightly modified of one posted some 22 years ago on the original BGE forum. I’ll be glad to post it if anyone wants."

ColtsFan

Trolls trying to troll @RRP