There's a hole in this cake...


"It's a bundt"
"Boont?"
"BUNDT! BUNDT!"

Ah, one of my absolute favorite scenes from a movie ever. I can't make a bundt cake without saying it to anyone who may be around to listen...

So back to the story! This week's cake is a beauty. Even my picky-pants husband liked it (seriously, that's saying something)! This week I made a Chocolate Chocolate Chip Pound Cake courtesy of Ms. Paula Deen. I need to tell you it's by Paula so when you look at the recipe below and say "Natalie, what the heck is WRONG with you?! A stick of butter?!" you'll know it's not me...it's Paula. And DANG is it good! I'm quite convinced that the pudding is what makes this recipe so delicious. It stays so gooey and moist, I bet you could leave it on the counter for a day and it would still be delicious!

I made the Chocolate Chocolate Chip Pound cake on the premise that I would slice it up and bring it to the office bake sale. Yay me, good deeds. Welp. Not the case.

Turns out that the office bake sale was more of a department bake sale...and I have too much pride to bring it downstairs with a big smile and say, "I made you a cake to sell!" to a bunch of people I don't know. So now I have a big honkin' cake on my counter at home. Great.

I think I'm going to bring a big chunk to my landlord upstairs, wrapped up all pretty like I planned this all along :) Anyway, on to the recipe!

Chocolate Chocolate Chip Pound Cake
by, Paula Deen from The Lady & Sons, Too

  • 4 eggs
  • 1 1/2 C Water
  • 1 tsp vanilla extract
  • 1 pkg butter recipe cake mix
  • 1 3.4 oz pkg instant vanilla pudding mix*
  • 1 3.4 oz pkg instant chocolate pudding mix*
  • 1/2 C (1 stick) melted butter
  • 1/4 C vegetable oil
  • 6 oz chocolate chips

Preheat oven to 350 F. Grease and flour tube pan.

In mixing bowl, beat the eggs, water, and vanilla by hand**. Stir in the cake mix and pudding mixes. Slowly add the butter and oil, and mix well. Stir in the chocolate chips.

Pour into prepared pan. Bake for 50 to 60 minutes***.

Cool for 10 minutes, then invert onto a cake plate. Sift confectioner's sugar over the cake, or drizzle chocolate sauce over it, if desired****.

Alrighty, here's where I put in my two cents.

*I have no idea what kind of mutant pudding packages they sell in Georgia, but here in our lovely Nation's Capitol, they sell 3.9oz packages. Normally I'd just throw in the whole package, but the cake is already so dense and moist, I just eyeball it and leave some pudding in the package. Use your best judgement.

**If you're looking to beef up your arms (maybe you're going for the Schwarzenegger look?)...go ahead and beat everything by hand. But I'll tell you that when the recipe tells you to mix in the oil and melted butter slowly, that batter is going to be so thick you'll be swearing like a sailor by the time you need to "mix well". I had Jeff come in and pour slowly, so I could hold the bowl with one hand and mix with the other. The next time I make it, I'll beat the eggs, water, vanilla in my KitchenAid mixer bowl by hand, then just attach it to the mixer for the rest, and keep it on low speed.

***For once my super-charged oven went the full time on a recipe! I cooked mine for the full 60 min.

****Call me a purist, but I say this cake needs nothing but a cold glass of milk.

Hope you enjoy!

3 comments:

Christine said...

Hi! Just wanted to say I love your blog and will be trying some of your recipes soon. :) I was looking at blog templates and this one reminded me of you!

http://btemplates.com/2009/05/27/cupcake/

Christine

Christine said...

I am on a roll... this one also! hehe

http://btemplates.com/2009/03/27/sweet-cupcake/

Natalie said...

Thanks Christine!! Those are both so cute!! :)I'm looking to revamp the blog a bit, as I'm not strictly cupcakes anymore. These are great ideas for when I make some changes!

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