This little cake holder treasure was found in B's grandma's attic and a great excuse to make some cake! (not that I ever need a compelling reason to bake a cake)
I'm a huge fan of bundt cakes and am no stranger to box mixes (German chocolate being the most popular in this house). This recipe from Tasty Kitchen featured add ins which resulted a nice heavy dense cake. And of course I can never follow a recipe exactly so I did make a few substitutions.
Chocolate Fudge Bundt Cake
Ingredients:
- 18-½ ounces Chocolate Cake Mix (I used German Chocolate)
- 3-½ ounces Instant Chocolate Pudding Mix ( I used sugar free)
- 2 cups Sour Cream (substituted this out for about a cup and a half of 2% Fage greek yogurt)
- 3 whole Eggs
- ⅓ cups Vegetable Oil (put in some applesauce for half the oil)
- ½ cups Water
- 2 cups Semi-Sweet Chocolate Chips (used Toll House minis--this is very important!)
Directions:
- Preheat oven to 350 degrees
- Grease a 10-inch bunt pan
- Beat all ingredients (except chocolate chips) until well blended
- Fold in chocolate chips
- Spoon batter (it will be thick) into prepared pan
- Bake for 50 minutes to 1 hour
- Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely
- Dust with powdered sugar (I added this step!)
The resulting cake is so moist and the little
chocolate chips are spread out in each bite
A slice of goodness
love the cake holder! sure beats the rubbermaid one i have! :)
ReplyDeleteI love that vintage cake holder.
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