Betty's Double Chocolate Bundt Cake
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!
Ingredients
| 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) | |
| All | purpose flour | |
| Salt | 1/4 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Eggs | 4 | |
| Vanilla | 1 Tablespoon | |
| Mini chocolate chips | 1 1/2 Cup (24 tbs) | |
| Cooking oil spray | 2 Dash |
Directions
Making
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.
Serving
Transfer to a flat cake plate and sprinkle with confectioner’s sugar, if desired.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 7757Calories from Fat 3657
% Daily Value*
Total Fat 418 g643.1%
Saturated Fat 237 g1185%
Trans Fat 0 g
Cholesterol
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
