Recipe: Joan’s No Fail Bundt Cake
It’s the Jewish New Year so it’s time to celebrate and reflect. This weekend, since I didn’t have time to make my traditional, from scratch honey cake, I opted for a no-fail bundt cake recipe.
I recently learned that the bundt pan was created by Nordic Ware here in the United States after a couple of ladies from the Minneapolis chapter of the Hadassah society asked Nordicware founders, Dave and Dotty, to make a pan similar to the ones their grandmothers used in back in Germany.
This chocolate bundt cake recipe came from a friend of my mother’s who is a notorious non-cook. You can whip up the batter in about five minutes by using three main ingredients — a box of cake mix, a box of instant pudding and a small container of sour cream. Pour it in a greased bundt pan, pop it in the oven for about an hour and you won’t be disappointed. It looks gorgeous; it’s guaranteed moist.
I once brought it to a barbeque and a neurotic mother of a small child asked me in a panic, “Is there sugar in that?” fearing her little darling would suffer some unforeseen consequences if she ate a piece. I responded simply, “It’s cake.” And there wasn’t a piece left.
Joan’s No Fail Bundt Cake
1 package devils food cake mix
1 package chocolate instant pudding
1/2 cup warm water
1/2 cup oil
1 small container of sour cream
1 cup chocolate chips (optional)
Preheat oven to 350°F.
Dump cake mix and pudding into big mixing bowl. Stir in warm water and oil.
Beat eggs and add to mixture. Stir in the sour cream. Add chocolate chips.
Pour batter mixture into greased bundt pan. Cook in middle rack of oven for about an hour or until a toothpick test comes out clean.
For a lemon version, substitute chocolate cake mix with a white or yellow variety and use lemon instant pudding.
[From Stacie, our weekly West Coast contributor…]