May 6, 2011

Moist Chocolate Bundt Cake

from The Sister's Cafe


1 Devil's food cake mix (dry)
1 pkg. instant chocolate pudding mix (4 serving size)
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1-1/2 cups semi-sweet chocolate chips

1.  Add all ingredients except chocolate chips in a large mixing bowl.  Blend with an electric mixer for about 1 minute.  Stir down the sides.  Mix for 2-3 more minutes.  Stir in chocolate chips.  Pour batter into a prepared bundt pan.  (I greased and floured mine)

2.  Bake at 350℉ for 45-50 minutes.  Cool 20 minutes.  Invert onto a serving plate.  Frost with chocolate frosting while warm.


8 TBS butter (no substitutes)
4 TBS cocoa powder
1/3 cup evaporated milk (or regular milk)
4 cups sifted powdered sugar

1.  Melt butter in medium saucepan over low heat.  Whisk in cocoa and milk.  Bring mixture just to a boil, stirring constantly.  Remove from heat and beat in powdered sugar with electric mixer until thickened and smooth.

2.  Pour warm frosting over warm cake.

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