Wednesday, August 22, 2012

Super Moist Fudge Bundt Cake

You have to be a real chocloate lover to eat this cake!  We served it up with a little scoop of vanilla ice cream and it was fantastic!   The recipe calls for sour cream, which I did not have at the moment but substituted with cottage cheese and buttermilk.  I also switched out the oil for apple sauce.  I think it definitely made the cake much more dense by doing so, but it still had good flavor.

The recipe came from here.

Super Moist Fudge Bundt Cake
1 devils food  GF cake mix Betty Crocker
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream (not low-fat or fat-free) I used 1  C cottage cheese + 1/4 C buttermilk
1/2 cup warm water
1/2 cup vegetable oil (I use canola) I used 1/2 C applesauce
1 1/2 cups semi-sweet chocolate chips


Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased)  bundt pan. Bake 45-50 minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter. Dust with powdered sugar for an elegant look before digging in. 

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