Sugar, Spice and Spilled Milk
Every cook needs a few recipes that are knock-out delicious, but that can be whipped up and produced at a moment’s notice. This dessert is a beautiful, rich cake that looks and tastes like something you would spend a lot of time on, but no one has to know it’s one of those easy, start-with-a-mix recipes. The simple recipe begins with a yellow cake mix, chocolate pudding mix, and sour cream to make a creamy light chocolate batter. There’s something about the combination of vanilla and rum extracts with the light chocolate flavor that makes this a very special cake. The bonus is the added surprise of chocolate chips inside. I have used this recipe for several years, and it always gets compliments.
- 1 box (18.25 ounces) yellow cake mix without pudding
- 1/4 cup all purpose flour
- 1 box (3.9 ounce) instant chocolate pudding
- 1 cup vegetable oil
- 1 cup sour cream
- 4 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon rum extract or 5 tablespoons rum
- 1 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar
- Preheat oven to 325 degrees F.
- Prepare a Bundt pan by spraying with nonstick cooking spray.
- In a large bowl, combine cake mix, flour, pudding mix, oil, sour cream, eggs, vanilla extract, and rum extract.
- Mix together with an electric mixer for 5 minutes. Remove from mixer and stir in chocolate chips.
- Pour into prepared pan, bake in preheated oven for 60 minutes.
- Cool in pan for 10 minutes, then remove from pan to wire rack.
- When completely cooled, sift top with powdered sugar.
By: Anita Stafford Rowe
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