I will never make a cake mix from a box again without using these variations. They're so creamy and moist.
TN's - Devil's Food Bundt Cake 1 sm pkg. instant chocolate pudding
1 c. butter, melted
16 oz. sour cream
5 eggs
1 tsp. almond extract
Beat all for 1 minute. Stir, then beat 4 minutes minimum.
Add 2 cups chocolate chips.
Spray a bundt pan and cook at 350 degrees for 50-55 minutes.
Cool 20 minutes then flip onto plate.
MELT: 1 c. milk chocolate chips and 4 T. butter. Then add 2 T. corn syrup.
Let thicken slightly then pour over the top of cake.
My frosting could have been a little more smooth, but the cake must have been delicious because when I came back to clean up the kitchen minutes later, there were about 2.5 crumbs left on the plate. I was lucky to get a piece of this fudgy & creamy creation!
GF's - Cinnamon Sour Cream Bundt Cake
Check out those beautiful cinnamon swirls!
1 Yellow Cake Mix
1 sm pkg.Vanilla instant pudding
1 8oz. pkg. sour cream
3 T. Flour
3/4 c. water
1/4 c. oil
4 eggs
BEAT the above ingredients for 4 minutes minimum.
1/2 c. sugar
2 tsp. cinnamon
Mix sugar and cinnamon and set aside. Grease bundt pan with shortening and dust with a little of cinnamon/sugar mixture. Put 1 inch of batter in pan and sprinkle with cinnamon/sugar. Repeat this 2 more times. Dust cinnamon/sugar on top and bake at 350 degrees for 50-55 minutes.
Your family will BARELY be able to wait for it to cool down before eating. The wonderful smells coming from the oven in the last 20 minutes are pure torture!
I'm not usually a cake person unless there's lots of frosting/filling so it surprised me how much I love this cake. Even my daughter that claims she hates cinnamon loves it.
You be the judge!
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