There's nothing my son, David, likes better than a rich, moist chocolate cake. This recipe is simplicity itself, and chocolate seemed appropriate given that a) Valentine's Day is coming up and that puts me in the mood for chocolate, b) my husband is traveling this week, so I needed to make something that I knew David would eat, and c) . . . well, the powdered sugar covering the cake reminded me of snow, something that's been very much on our minds lately . . .
Here's the recipe:
1 box chocolate or Devil's Food cake mix
1 cup sour cream
5 eggs, slightly beaten
1 3.4-oz. package of instant chocolate pudding
Preheat oven to 350°F. Grease and flour a bundt pan, or use PAM spray for baking. Mix all ingredients with a mixer until combined and no lumps remain. Pour into bundt pan. Bake for one hour, or until toothpick inserted in the center comes out clean. Remove from oven. Let cool in bundt pan for at least 10 minutes, invert on serving plate and let cool completely. Sprinkle with powdered sugar.
I love this bundt pan, the arches in the mold make pretty impressions on the cake. It reminds me a little of this other white stuff and the impressions it created last week against our garage door . . .