Receta Chocolate Bundt Cake
This recipe has been around for a long time in one form or another. The first time I had it was a long time ago when a friend brought it to some gathering. It was such a hit that every time she came to a party afterwards, we all would ask her to bring “that” cake. When I started to make it for my family when my kids were little, they started to ask for it by saying “Mom, will you make “that” cake…you know, the chocolate one?” So to me, it is forever named “that Chocolate Cake”.
I stopped making it a few years ago when we were all warned about the dangers of partially hydrogenated oils in packaged foods. I vowed to rarely, if ever, use packaged mixes again—no partially hydrogenated stuff for my family! But oh, I missed “that” cake—the simplicity of dumping everything in a bowl…the chocolatiness…and it was so pretty!
And then, one day I was shopping the aisles of our new Whole Foods Market. And there, I happened to notice Dr. Oetker’s organic chocolate cake mix. I looked at the ingredients, and behold! No partially hydrogenated anything! Eureka! I could make “that” cake again. And so I did. And served it for dessert yesterday for lunch with some old and dear friends who loved and remember “that” cake too.
Chocolate Bundt Cake
10 to 12 servings
Preparation Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
1 package devil’s food cake mix (I used Dr. Oetker’s organic)
- 1 package 3.9 ounce chocolate instant pudding mix (also Dr. Oetker’s organic)
- 2 cups semisweet chocolate chips
- 1 cup sour cream
- ½ cup vegetable oil
- ¼ cup water
- 4 large eggs
- 1 teaspoon vanilla extract
Position a rack in the center of the oven and preheat the oven to 350 degrees.
Oil a 10-inch bundt cake pan and set aside.
Put the chocolate chips in a bowl and sprinkle with 2 tablespoons of the cake mix. Stir and set aside. (Doing this helps to keep the chocolate chips from sinking to the bottom of the cake).
Put the remaining cake mix, the pudding mix, sour cream, oil, water, eggs and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed until combined. Scrape down the bowl and blend again, this time on medium speed until the batter is thick and fairly smooth (almost like a mousse). Fold in the chocolate chips until they are well distributed. Pour the batter into the bundt cake pan. Tap the pan on the counter to help evenly distribute the batter.
Put the pan in the oven and bake for 50 minutes. The cake is done when it springs back when lightly pressed with a finger. Remove the pan from the oven and let it cool on a wire rack for 20 minutes. Invert the pan onto a serving latter to finish cooling, about 20 minutes more.
Dust the cake with confectioner’s sugar, cut into slices and serve.
Tags: bundt cake, chocolate bundt cake, chocolate cake, no partially hydrogenated ingredients