SOUR CREAM WALNUT CAKE
Over the years, with much trial and error, I have developed into a good basic cook. It's so nice to hear friends say, "If you're cooking, we'll be there."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.
Nutrition Facts :
CHOCOLATE BUNDT CAKE
With help from a boxed mix, pudding, sour cream, and chocolate chips, this rich, moist, and decadent chocolate Bundt cake is ready for the oven in just 10 minutes!
Provided by Blair Lonergan
Categories Dessert
Time 3h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
- In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
- Use a wooden spoon or a spatula to gently fold in the chocolate chips.
- Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
- Bake for 50 minutes - 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
- Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
- Once cake is completely cool, dust with powdered sugar.
Nutrition Facts : ServingSize 1 slice, Calories 463 kcal, Carbohydrate 54.8 g, Protein 4.4 g, Fat 26 g, SaturatedFat 10.8 g, Cholesterol 70.4 mg, Sodium 585.5 mg, Fiber 0.8 g, Sugar 38.5 g
CHOCOLATE SOUR CREAM WALNUT BUNDT CAKE
For the chocolate lover. An easy to make, moist, delicious cake that is loaded with chocolate. Great with a glaze or plain.
Provided by Anita Hoffman
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Combine cake mix, pudding mix, milk, sour cream, and eggs in large mixing bowl. Beat on low speed 1 minute. Beat on high speed 2 minutes. Stir in chocolate chips and nuts.
- 2. Pour into a greased and floured Bundt pan or tube pan.
- 3. Bake at 350 degrees for 55-65 minutes or until cake tests done.
- 4. Cool in pan on wire rack for 20 minutes. Invert onto rack to cool completely.
CHOCOLATE WALNUT BUNDT CAKE
Make and share this Chocolate Walnut Bundt Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake mix, pudding mix, milk, sour cream and eggs in large mixing bowl. Beat on low speed 1 minute.
- Beat on high speed 2 minutes.
- Stir in chocolate chips and nuts.
- Pour into greased and floured Bundt pan or tube pan.
- Bake at 350 degrees for 55-65 minutes or until wooden pick inserted in cake comes out clean.
- Cool in pan on wire rack for 20 minutes. Invert onto rack to cool completely.
Nutrition Facts : Calories 433.7, Fat 22.7, SaturatedFat 8.9, Cholesterol 69.8, Sodium 499.2, Carbohydrate 57.7, Fiber 3.3, Sugar 37.2, Protein 7.6
CHOCOLATE SOUR CREAM BUNDT CAKE (COOK'S ILLUSTRATED)
This is the best chocolate bundt cake from the geniuses at America's Test Kitchen. It is very dense, moist, with a fine crumb, a rich, assertive chocolate taste from the combination of cocoa and bittersweet chocolate, and is not overly sweet. The cake can be made a day in advance; wrap the cooled cake in plastic and store it at room temperature. (In fact, I think it might be even better the next day!) Dust with confectioners' sugar just before serving. Recipe is from Cook's Illustrated Magazine (Jan. 1, 2004). This also works very well as a layer cake.
Provided by blucoat
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350°F.
- FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
- In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
- Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges.
CHOCOLATE CHIP WALNUT POUND CAKE
Steps:
- Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
- In a bowl whisk together flour, salt, and baking soda.
- In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
- Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.
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