Sour Cream Chocolate Chip Bundt cake
· Duncan Hines moist yellow cake mix (the one that calls for vegetable oil)
· 3 eggs
· 1/3 cup of vegetable oil
· 1 cup water
· ¾ cup sour cream (I used the daisy light kind, but really doesn’t matter)
· Package of instant chocolate pudding (use sugar free)
· Mini chocolate chips (1/2 bag)
In a kitchen aid mixer, mix the cake according to the directions on the box, adding the pudding mix (don’t make pudding, just use the powder). After it looks pretty mixed, add in the sour cream and chocolate chips. Bake in a 350 degree oven for at least 45 minutes, testing with a toothpick after that to see if it’s done. Wait at least an hour before flipping it on to a large plate. Once the cake has cooled completely, sift powdered sugar over the top. Eat alone, in the dark, where no one can judge.
And tonight, since Mondays suck so badly, and because my better half is sick, I’ll be making fancy grilled cheeses with three dipping soups: tomato soup, cream of mushroom soup (sans cream), and poblano soup. Don’t you wish your wife was making this for you tonight? She’s probably sitting on the couch right now thinking of ways not to make dinner for you. She’s also probably not as bat sh*t crazy as I am, so I guess you’ll have to count your blessings and appreciate a sane wife/girlfriend rather than a snazzy grilled cheese with dipping soups. Crawdad will have to settle for the latter.
|Fresh veggies for my soups!|