Bundt Of Sin…
Yes, that is what I am calling it – Bundt Of Sin..
I got this recipe from my good friend The Lumberjack’s Wife.
Who gives me a reason to get up every morning.. yes, her blog is that good. Read it..
She posted it the other day – but she calls it
She makes it for every family birthday – and she has lots of family.
It looked good enough that I decided to give it a try.
After I made it, I realized that it pretty much caused me to commit at least
one of the seven deadly sins. Gluttony. I may have commited more, I am just
not sure what the other 6 are.
So – as I hate to be alone in my suffering – I am going to offer this recipe to you-
with my friend The Lumberjack’s Wife permission of course.
Seriously – go read her blog. Umm… after you are done here of course.
Here are the ingredients – it is actually quite easy to produce all this decadence of bundt.
Notice how I am totally refraining from mentioning a certain big fat greek movie?
Anyway – you start out by spraying your bundt pan with cooking oil, then coat with flour.
Please don’t be jealous of my fancy, high quality, designer bundt pan,
I am pretty sure envy is one of the six…
Put the cake mix and pudding mix into a large bowl and …… mix.
Add 1/2 cup water
1/2 cup oil
And 1 cup sour cream
Beat ingredients together on low for about 1 minute
Then scrape bowl, and beat on high for about 3 minutes.
Now fold in 1 cup semi-sweet chocolate chips.
And pour into bundt pan.
Then pop into the oven at 350 degree’s for 58-62 minutes.
“Thou shalt not lust..”
Now make some frosting while it awaits on its throne of bundt…
Put in saucepan on the stove;
5 Tablespoons butter
1/2 cup whole milk (I used whipping cream as that was all I had!)
1 cup granulated sugar
Bring to a boil, then let boil for one minute
Remove from heat and add 1 cup semi-sweet chocolate chips
stir to melt
Then frost cake -
I let my frosting cool down a little bit because I didn’t want a big puddle at the bottom of the cake.
Because of that mine was a little gloppy.. is that a word?
I just kind of dropped it on top and let it run down the sides.
Turns out gloppy frosting gets eaten just as fast..
I decided to do a photo shoot by the window so my little bundt
could catch the afternoon light -
Then I sliced into the warm chocolaty goodness and put it on a plate -
It looked good, but a little lonely…
Then I remembered…
It added the perfect touch..
So – what do you think? Want to give it a try?
Ok – stop licking the computer screen – its embarrassing..
The Lumberjacks Wife’s Chocolate Bundt Cake
Here is the list of ingredients for the cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 pkg of devil’s food or dark chocolate fudge cake mix
1 pkg (3.9 oz) chocolate instant pudding mix
1 cup sour cream
1/2 vegetable oil
4 large eggs
1 1/2 cups of semisweet chocolate chips
1. Preheat oven to 350. Spray the Bundt pan with the oil spray, dust with flour, shake out excess. Set aside.
2. In a large mixing bowl, place the cake mix, pudding mix, sour cream, water, oil, and eggs. BLend on low for 1 minute. Stop and scrape the side. Blend on medium speed for 2-3 more minutes. The batter should look thick and well-combined. Fold in chocolate chips. Pour batter into prepare Bundt pan, smooth it out and put it in the oven.
3. Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58-62 minutes. Remove from oven and let it cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
4. Spread with chocolate icing.
1 cup granulated sugar
5 tablespoons butter
1/2 cup whole milk
1 cup semisweet chocolate chips
1. Place sugar, butter, and milk in a medium sized saucepan over medium-high heat. Stir until mixture comes to a boil, 3-4 minutes Still stirring, let the mixture boil until sugar dissolves, about 1 minute. Remove from heat.
2. Stir in chocolate chips and continue to stir until mixture is smooth and chocolate has melted.
3. Spread icing over cake.