Sunday, January 13, 2008


Oh wow -- take warning by me, a person should never try to transcribe a recipe from memory without the Authorized Version at hand for reference.
In re: the Killer Chocolate Bundt Cake, then:
1 pkg dark chocolate or devils' food cake mix (18.5 oz)
1 pkg. instant chocolate pudding (3.75 oz.)
1 cup sour cream (I've used plain yogurt w/o perceived loss of quality)
1/2 cup warm water
1/2 cup cooking oil (I forgot the oil...I'm sorry, I'm sorry, I'm sorry)
4 eggs
1.5 cups dark chocolate chips.

Combine everything but the chocolate chips and beat hard for 4 minutes. Fold in the Chocolate chips. Bake in your greased and floured* (12 cup) Bundt pan at 350 degrees for 50-60 minutes or until it tests done. Cool IN the pan, right side up, for 10-15 minutes before you turn it out on a rack to complete cooling.
*Instead of flour sometimes I dust the greased pan with cocoa powder -- v. nice!
Sprinkle with icing sugar (if you sprinkle it through a paper doily...very snazzy pattern too!)


Rachel said...

Just learning how to bake at age 36, so I cling to the recipes like they are the only thing that can save me in this new wide open world of baking. Fun to find you.

Unknown said...

Hey, this is my Apocalypse Chocolate Cake! We bake it when we feel sure the Apocalypse is coming on, and it is a certain mood elevator!!

Crimson Rambler said...

Oh Songbird, mine looked as though the Apocalypse had just happened! To IT!

RevAnne said...

mmmm...Sounds great. I'll have to give this one a try.