This is our own version of Nothing Bundt’ Cake. I love that place, they have the best moist cakes. In the middle I put some decorations like a flower or something, sorry I will take a picture next time I make it with decoration!
Love, this recipe
Chocolate batter
1 chocolate cake mix (darker chocolate version preferred)
1 small package chocolate fudge instant pudding
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
1 t vanilla
Combine all ingredients. This makes a rich, delicious and thick brownie like batter.
Grease and flour a standard size bundt pan. Bake in a preheated 350 degree oven for about 50 minutes, or until a tester comes out clean. In my convection I started checking at 40 minutes.
Cream Cheese Frosting
4 oz cream cheese, softened
1/4 cup butter, softened
1/8 cup vegetable shortening (this helps the frosting to harden)
1 t vanilla
1 tsp salt
3 1/2-4 cups powdered sugar
Blend on high until you get the desired consistency. You want it thick. To frost, spoon frosting into a gallon freezer bag. Snip off the corner (start small and test it until you get the desired thickness). Frost cake in back and forth zig-zag pattern. Last but not least, add a silk flower.
**Note: I thought this cake was especially good served COLD. Place in refrigerator for a couple hours before serving. It is extra moist and the cream cheese frosting is to die for!
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