Thursday, May 28, 2009

Chocolate Bundt Cake

Made for a church event, I tried a different take on this bundt in order to save some time and possibly a little $.

I tried this recipe, and it worked beautifully - evidence below.

Double Chocolate Bundt Cake

1 package (about 18 ounces) chocolate cake mix
1 package (4-serving size) instant chocolate pudding mix
4 eggs, beaten
¾ cup water
¾ cup sour cream
½ cup oil
6 ounces (1 cup) semisweet chocolate chips
Powdered sugar

1. Preheat oven to 350°F. Spray 10-inch Bundt or tube pan with nonstick cooking spray.

2. Beat cake mix, pudding mix, eggs, water, sour cream and oil in large bowl with electric mixer at medium speed until ingredients are blended. Stir in chocolate chips; pour into prepared pan.

3. Bake 55 to 60 minutes or until cake springs back when lightly touched. Cool 1 hour in pan on wire rack. Invert cake onto serving plate; cool completely. Sprinkle with powdered sugar before serving.

Turned out very moist, and a great time-saver.

1 comment:

Melissa said...

I recently made this cake, too and loved it! I had to give half of it away to keep myself from eating it all!