A cake is in the oven but the house doesn't yet smell of chocolate. My assignment for a parent-sponsored dinner for my son's soccer team this evening is to bring a chocolate dessert. I've chosen to make and bring "Chocolate Chocolate Chip Bundt Cake," a recipe I've made numerous times for nearly 20 years and it always turns out and it always gets compliments. Plus it's easy. Credit for the recipe goes to "Cath," a woman I worked with in the cytogenetics laboratory at the University of Minnesota a long time ago. (Everyone in that lab was a wonderful cook!).
Here's the recipe:
Chocolate Chocolate Chip Bundt Cake
Preheat the oven to 350°.
Put the following ingredients into a large mixing bowl:
1 box Devils Food Cake mix (no pudding in the mix)
1 box chocolate pudding, instant
3/4 c. water
1/4 c. oil
1 c. sour cream (but I always use plain yogurt--not nonfat)
Using an electric mixer, beat the above until smooth and a little fluffy.
12 oz. chocolate chips
Grease a bundt cake pan. (I use a nonstick pan but still butter it well. You don't want the cake to stick in all those corners!) Pour the batter evenly into the pan. Bake for 50-60 min. (In my oven it takes 55 min.) Let cool on a rack. Carefully slide a knife around the sides and remove the cake by tipping it over onto a plate. Top with a sprinkling of powdered sugar just before serving.
Enough of baking cake and drinking tea--I need to get back to work!