Betty demonstrates how to make a Double Chocolate Bundt Cake. This is the cake that we had for our Labor Day cookout. My family loves it!
|Unsweetened cocoa powder||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs) , dice|
|Sour cream||8 Ounce|
|Butter||1 1/2 Cup (24 tbs) , softened|
|Sugar||2 1/4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Mini chocolate chips||1 1/2 Cup (24 tbs)|
|Cooking oil spray||2 Dash|
In a medium-sized bowl, mix boiling water and cocoa powder with a spoon until combined.
Stir in sour cream and set aside.
In a very large bowl, beat the butter and sugar on medium speed of an electric mixer until light and fluffy.
Add flour, salt, baking powder, and baking soda.
Beat in the 4 eggs, one at a time. Beat in vanilla. Add the cocoa-sour cream mixture and continue to beat until well-blended.
Stir in mini chocolate chips.
Pour batter into a Bundt cake pan that has been sprayed with cooking oil spray.
Bake at 325 degrees (F) about 1 hour, or until cake tester comes out clean.
Let cake cool in pan on cooling rack until easily removed.
Transfer to a flat cake plate and sprinkle with confectioner’s sugar, if desired.
Serving size Complete recipe
Calories 7757Calories from Fat 3657
% Daily Value*
Total Fat 418 g643.1%
Saturated Fat 237 g1185%
Trans Fat 0 g
Sodium 3470 mg144.58%
Total Carbohydrates 987 g329%
Dietary Fiber 49 g196%
Sugars 557 g
Protein 103 g206%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet