Once upon a time I was really scheduled with this blog and I shared a recipe every Monday.
That, it seems, is a thing of the past. Nowadays, I am just winging it around here. But it’s working so there’s that. Which is a good thing because March is full of Peter Rabbit teas, Cowboy Days, Medieval feasting, and a day celebrating our founding fathers. Not busy at all really. Do I need to point out that that was totally written tongue in cheek? Because it was. It is busy. The only thing that could possibly make it any busier would be adding in a quick trip to Washington, D.C. next week. And that would be totally cray cray wouldn’t it? Well, welcome to my craziness because that’s the plan.
So, how’s a girl to cope with all that activity? Baking of course! And nothing less than a delicious chocolate cake will do.
I’m not a big cake eater but this one meets my first major rule for cakes that do not have the word cheese in front of them. It’s moist. Dry cakes are the worst and no amount of icing can hide it. This cake is moist and needs no icing although since it’s a bundt cake you could probably drizzle some chocolate over it if you wanted to.
What you’ll need:
1 chocolate cake mix
1 small package instant chocolate pudding
1/2 cup of water
1/2 cup of oil
3/4 cup sour cream
1 cup of chocolate chips
What you’ll do:
Beat the eggs and sour cream together until they are well combined.
Add all the other ingredients and mix well.
The batter will be slightly thick.
Pour into a greased bundt cake pan.
Bake at 350 degrees for 30 minutes. The original recipe called for 45 minutes but mine got done way faster.
After it cooled complete I gave it a light dusting of powdered sugar across the top for a little pizzazz. I only tasted a pinch (which was very good) but there was nary a crumb left so everyone else thought it was very good.