Friday, January 27, 2012
Tis the Season to eat Chocolate! - Easy Chocolate Pound Cake
1 chocolate cake mix (I prefer Duncan Hines Dark Chocolate Fudge)
1 box instant chocolate pudding (not sugar free, not stove top...INSTANT)
1/2 cup sugar
3/4 cup oil
3/4 cup water (you could also substitute in coffee here for a richer taste)
4 eggs - at room temp
1 cup sour cream - at room temp
1 cup chocolate chips (optional, I don't do this but it would be great for a bundt pan)
In the bowl of a stand up mixer, combine the cake mix, pudding and sugar until well combined. Add in the eggs, one at a time scraping in between to make sure there are not dry pieces left behind in the bottom of your bowl. Slowly pour in the oil and water then add the sour cream. Scrape the bowl to make sure that it is all mixed in and let it beat on medium for about 30 seconds. If you are using chocolate chips, toss them in 1 Tbsp of flour before mixing into the batter. This will allow them to float among the batter instead of sinking to the bottom.
Pour into a greased pan, either a bundt, 3-8' rounds, 2-9' rounds or 3-6' rounds (can you tell I am a baker?) You can also use this for cupcakes but keep a super close eye on them. Baking time will vary, but bake at 350 for around 20-25 minutes for regular round pans and around 45 for a bundt. Stick a toothpick in the center and when it comes out clean you are ready to move it from the oven.
Sprinkle with powdered sugar or smother with buttercream.