Nestles House Toll Death by  Chocolate Cake

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Of course. The name “Nestles House Toll Death by Chocolate Cake” seems to be a mashed-up or misremembered version of a very famous, decadent chocolate cake recipe. It likely combines:

· Nestlé: The brand known for its chocolate chips and cocoa.
· Toll House: The famous brand name for Nestlé’s chocolate chips (from the Toll House Inn).
· Death by Chocolate: A common name for ultra-rich chocolate desserts.

The most famous recipe that fits this description is the “Tunnel of Fudge Cake,” which was a legendary Bundt cake recipe that won the Pillsbury Bake-Off in 1966 and originally relied on a specific frosting mix. However, a more common and reliably decadent version is a rich chocolate Bundt cake.

Here is a classic, supremely moist, and intensely chocolate recipe that lives up to the “Death by Chocolate” name, using Nestlé (Toll House) cocoa.

Nestlé Toll House® Death by Chocolate Cake

This is a dense, fudgy, and incredibly moist chocolate cake that doesn’t need frosting—just a simple dusting of powdered sugar or a chocolate glaze.

Ingredients:

· 1 cup (2 sticks) butter, softened
· 1 ¾ cups granulated sugar
· 4 large eggs
· 2 teaspoons vanilla extract
· 2 cups all-purpose flour
· ¾ cup Nestlé® Toll House® Baking Cocoa
· 1 teaspoon baking powder
· 1 teaspoon salt
· ½ teaspoon baking soda
· 1 ½ cups buttermilk*
· 1 cup semi-sweet Nestlé® Toll House® Chocolate Morsels

*No buttermilk? Make a substitute: Place 1 ½ tablespoons of white vinegar or lemon juice in a measuring cup. Add enough milk to make 1 ½ cups. Stir and let stand for 5 minutes.

For the Glaze (Optional but recommended):

· 1 cup powdered sugar
· 2-3 tablespoons milk
· ¼ cup Nestlé® Toll House® Chocolate Morsels, melted

Instructions:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  3. Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, Nestlé® Cocoa, baking powder, salt, and baking soda.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
  6. Add Chocolate Chips: Fold in the 1 cup of chocolate morsels.
  7. Bake: Pour the batter into the prepared Bundt pan and spread evenly. Bake for 50-60 minutes, or until a long wooden skewer inserted into the cake comes out with a few moist crumbs attached (but not wet batter).
  8. Cool: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely.
  9. Make the Glaze: Whisk the powdered sugar and milk until smooth. For a chocolate glaze, whisk in the ¼ cup of melted chocolate morsels. Drizzle over the completely cooled cake.

Why This Cake is “Death by Chocolate”:

· Double Chocolate: It uses rich cocoa and semi-sweet chocolate chips.
· Fudgy Texture: The buttermilk and the ratio of wet to dry ingredients create an incredibly moist, dense crumb.
· Rich Flavor: The Nestlé cocoa provides a deep, classic chocolate flavor that is the star of the show.

Enjoy a slice with a tall glass of cold milk—it’s a truly blissful, chocolatey experience worthy of its name

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