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Tuesday, August 16, 2011

Recipe Review: Super Moist Chocolate Bundt Cake

This past week I went to the beach with my parents and godparents. Unfortunately we didn't get to go to Bald Head. Fortunately we were near Bald Head and within 30 minutes of the greatest kitchen store of all time: Cat on a Whisk. We went there. Twice. It was glorious, per usual. Among the myriad of goodies I got is a Nordic bundt pan. Needless to say, as soon as we got home, I searched for a cake recipe to break in my new pan - and I hit the jackpot with this one. Not only was the cake ridiculously easy to make, it was amazing. I made it on Saturday and my family is still eating on it today. In fact, it might be better today than it was on Saturday - it keeps getting more moist. I did modify the recipe slightly, adding about a cup of heath pieces, which might have something to do with the deliciousness.

Here's the recipe: (adapted from Tasty Kitchen)
     1 box Chocolate Cake Mix
     1 box Chocolate Pudding Mix
     1 cup Sour Cream
     ¾ cups Oil
     ¾ cups Water
     ½ cups Sugar
     4 whole Eggs
     1 teaspoon Vanilla
     1 cup heath pieces (or other goodies like chocolate chips, peanut butter chips, etc.) 

-Mix all ingredients (except the heath) together on high speed for 3 minutes 
-Stir in heath pieces 
-Pour batter into liberally greased bundt pan
-Bake for about 45 minutes on 350


  1. I love this cake, Liz. Our family makes it ALL the time. I also like it with yellow cake mix, yellow pudding, chocolate chips and shaved chocolate bar pieces.
    This is super domestic for a college student, too!

  2. I heard where you can use different cake mixes and puddings! So cool. Glad to know its good :)

  3. Dang girl this sounds soooo good. Can't wait for you to make some so I can try it in December!! :)