NANA’S BACK BEEZIES!
Ugh, sorry. It’s been far too long and Nana’s been nagging in the back of my head to get it together. December was a whirlwind and last week my poor little Sadie went to Doggie Heaven. That means I’m excused. Thank you. I can also tell you that I visited Auntie Anne (second from left) last year and scanned a whole new batch of cute pictures for our weekly recipe. That one above is cute, no? I’m really digging on that poncho, too.
Firstly, you must forgive those ghastly photos of the finished cake. It’s a long goddamn story about why they are so horrible, but suffice it to say, there just was nothing I could do about it. Secondly, don’t let the ugly pictures fool you into thinking this cake isn’t worth making. Because it is freaking delicious.
Never mind all the packaged products. They are there to assist you in your ease of baking. It’s comforting, in a way, that these products have been helping busy housewives and working people alike who need a decadently moist chocolate cake in a pinch.
Speaking of convenience products….can I mention that this spray stuff with flour added is genius? I wouldn’t dream of baking anything in a Bundt pan without it.
Especially this cake. You can see from the photos that this batter is some dense stuff. Don’t be alarmed. It’s supposed to be that way.
So let me just tell you this: When finished, the outside will be solid but the interior never gets DONE, done. The toothpick test doesn’t really apply here. You’ll want to make sure it’s not horribly jiggly in the center and that the cake appears mostly cooked through by touch. The interior remains sort of soft and pudding-like–I suppose that is the whole pudding part of the ingredients and all.
This is certainly one Bundt cake I’ll make again and again.
Thanks Nana! You’re a doll.
Ingredients
- 1 package Betty Crocker Chocolate Fudge Cake
- 1 8-oz carton sour cream
- 1 small instant chocolate fudge pudding mix
- 4 eggs
- 2/3 cup oil
- 1/2 cup warm water
- 1 tsp vanilla
- 1 package chocolate chips (semi-sweet or dark chocolate)
Instructions
- Preheat oven to 350. Spray Bundt pan with spray oil or grease with oil or butter.
- Mix together all ingredients except chips until combined. Fold in chocolate chips. Pour into prepared Bundt pan and smooth the top with a spatula.
- Bake 45 minutes to an hour, until the center of the cake is no longer wobbly and jiggly. The edges of the top should feel more solid to the touch and the center will be soft.
- Invert cake onto a plate. When cool, sift powdered sugar over the top.
Sorry for your loss, Sarah
This is a wonderful cake! We make the boozy version, of course, and it’s also the base for a lot of great cupcake/cake variations. Wonderful stories and that poncho takes me back to, oh, about 1974? Love your Nana!
Sorry about your pup
I love “Nana Recipe Wednesday.” My mom was called Nana by her grandchildren. After she was gone, I discovered that many of her recipes were made with mixes of some sort, including one with a chocolate pudding mix. Nostalgia is good. Your post made me smile.
Thanks Susan and Ellen! I love that so many others like Nana’s recipes as much as I do. Besides being a good cook, she was a lovely Nana and had a wicked–and I mean WICKED–sense of humor.
John and Traci, thank you so much for your condolences. We really miss our doggy.
I’m so sorry to hear about your Sadie. : (
The cake looks really good. Those two sentences sound weird together but I mean both of them wholeheartedly.
Thank you Miss Eartha! So happy you dropped by!