Well, it’s been many years, but I’m ready….I can tell the bundt cake story. For years I was traumatized and even stopped making this cake for a while. So the story is this: I was given the recipe of this cake from Brian’s family when we were first married. I loved making it but I always had one problem, almost every single time the cake would stick and look ugly. I thought my bundt pan was good quality, and I would always grease and flour the pan like crazy. Years went on and I even passed on my bundt cake sticking problems to friends and family, I tried their tips but nothing helped.
Well, one year when I was heavily pregnant with my daughter Ashley, I decided to make this cake for Christmas Eve Dinner at my Mom’s house. I had looked up every helpful tip on the internet. I found what I read was a fool proof method, which was “take the cake out of the oven, cool it 15 minutes, then place the cake pan on a towel in the bottom of your sink drenched in hot water, steam 2-3 minutes and remove”. Well….IT WORKED! I had the most perfect bundt cake I had ever seen!
I put the bundt cake on a plate and went into the living room to show Brian, screaming “it worked, it actually worked!” Then as I excitedly turned around to head back into the kitchen it slid off the plate and crashed onto the floor.
Silence…and then naturally being pregnant I burst into tears. I mean it didn’t just break, it collapsed into a cake puddle. Corey, who was about 8, and Haley, who was only 2, just stared and wondered what the heck just happened. While I stood there in a daze Brian sprang into action. He scooped the pile of bundt cake into a bowl and said “mmmmm…it’s still good…look I’m eating it!” while I just cried.
If your wondering how the story ends, we ended up going up to the grocery store before they closed and I made the entire cake again, following the towel method but this time the cake stuck to the pan again. Ugh…sometimes you just can’t win.
If you’re wondering what the point is to this story (besides humor) it was my bundt pan that was the problem not me. Once we moved down to the big city I picked up this Nordic Ware Anniversary Bundt Pan at Williams Sonoma and I never had a problem again…but if you make this cake be sure to really grease and flour the pan well. I’ve also found that Bakers Joy works really well too!
After baking I set the pan on a wire cooling rack, after 10 minutes I place another wire cooling rack on top on the pan and then flip. This is the easiest method to remove the cake.
The Ultimate Chocolate Pudding Cake
Ingredients
- 1 box yellow cake mix
- 1 (3.4 oz) instant chocolate pudding mix
- 1/2 cup sugar
- 3/4 cup vegetable oil
- 4 eggs
- 3/4 cup water
- 1 cup sour cream
- 1 (12 oz) package milk chocolate chips
- powdered sugar for dusting
Instructions
- Preheat oven to 350°
- Mix cake mix, pudding mix, and sugar together. Add water, oil, eggs, and sour cream, blend together with an electric mixer. Fold in chocolate chips.
- Bake in a greased and floured bundt pan for 55-60 minutes, or until cake is set.
- Cool 10 minutes on a wire cooling rack and remove from pan, cool another 30-40 minutes and dust with powdered sugar.
You can use semi-sweet chocolate chips but I like the taste better with milk chocolate. If the cake does stick and looks bad, just slice it up on a plate to camouflage and tell everybody you did this for easy convenience. Then dust HARD with powdered sugar. Trust me….I did this for years.
Shop some of my favorite kitchen favorites below!
