It is nearing the end of May which means that in about 2 weeks, I am totally screwed. I have not scheduled any camps which means “Mom, I’m bored” is going to echo through these halls. Today I am simply focused on making it through final tests and presentations, recitals, baseball games (most of which have been rained out), etc. etc.
Since I am now the Iron Chef of bundt cakes, I made another one using Krista’s recipe. Yum! Except that the first time I made it, I turned it over too soon and the pan didn’t release the cake so it broke in half and David affectionately named the blob on the platter the doo-doo cake (but it tastes really good). Nice – good role modeling.
- Chocolate box cake mix, like Betty Crocker or Duncan Hines
- 8 oz sour cream
- 12 oz. bag of semi-sweet chocolate chips, like Nestle Toll House
- Chocolate pudding mix (i.e., Jell-O chocolate instant pudding and pie filling, 3.9 oz.)
- Vegetable oil
- Powdered sugar
Follow directions on chocolate cake box (this time I used Betty Crocker Super Moist cake mix so this included adding water, vegetable oil and eggs) and then add in pudding mix (only the powder mix – don’t actually make pudding), sour cream, chocolate chips.
Bake at 325 (or 350 – depending on your cake pan – refer to the cake mix box) for 50-55 minutes. Test for doneness. Allow to cool before inverting bundt pan to release the cake. Generously sprinkle with powdered sugar (or ice with cream cheese frosting)