Wednesday, March 23, 2011

We baked. Henry needed a distraction. He was using Hayden as stress relief and Hayden was ready to punch him, so I pulled him into the kitchen and gave him a choice of five recipes I had wanted to try for some time now. This was his selection - Super Moist Chocolate Bundt Cake. I saw it here. It was quite a while ago and that recipe had rolled off, so here it is:

Super Moist Chocolate Bundt Cake

1 Devil's Food Cake Mix (dry - don't make it according to directions on the box)
1-4 serving Instant Chocolate Pudding Mix
4 large Eggs
1 cup Sour Cream
1/2 cup warm Water
1/2 cup Vegetable Oil
1-1/2 cups Semi-Sweet Chocolate Chips

Place all ingredients, except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes.
Stir in Chocolate Chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter.

The cake was super easy and Henry had no problem putting it together. We decided to switch up the frosting and use a glaze instead. We have a favorite cinnamon roll recipe that uses a creamy glaze and it really added to the chocolate cake. Martin said it was "dangerous" and it is going onto our cake list under "favorites".

The Glaze

1/3 cup melted Butter (5 Tablespoons)
2 cups Powdered Sugar
1 teaspoon Pure Vanilla Bean Paste (or regular vanilla, but the paste really kicks it over the top)
2-4 Tablespoons Hot Water

In a small bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired consistency.
Spoon into a Ziploc bag and move to one corner. Snip a small hole in the corner and drizzle in desired pattern.


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