All domestic divas need a short cut once in a while.
Once in a while, you have two surprise extra guests coming for dinner, and you have 1 1/2 hours to quickly add one more dessert to dinner plans to accommodate the new number of guests.
And once in a while, it’s time to allow a box cake to come to the rescue.
Now, followers of this blog will know, I rarely approve of a box cake. But emergencies are not a time to be a baking snob. I read about doctoring up box cake with more eggs and/or yogurt and sour cream. I based this concoction from a few pins I saw on Pinterest around making box cakes better. This recipe turned out super moist, and was done in less than an hour. I drizzled the chocolate topping just before serving. The cake cooled as my guests enjoyed apps and dinner.
Some things to note, I always use Betty Crocker for a box cake mix. I have tried a few, and have done some research. This brand is one that tastes most natural and homemade. I also used a distinct pistachio liquor given to me by some friends as a Christmas gift. You can use an Amaretto or a Hazelnut liquor if you want. Something that would complement vanilla. And finally I describe a technique to assure the cake actually releases from the bundt pan. I have had problems before, and the bread crumb technique worked PERFECTLY! No breaking or cracking!
Bake & entertain on, my friends!
Nut Infused Easy-Peasy Vanilla Chocolate Chip Bundt Cake
Ingredients:
1 vanilla flavored box cake mix
16 oz. sour cream
12 oz. bag semi sweet chocolate chips
3/4 cup nut liquor (I used Dumante Verdenoce, you can use Amaretto or Frangelico)
2 (3.9 oz.) boxes instant vanilla pudding mix
3 eggs
nonstick coking spray and unseasoned breadcrumbs
1 jar of chocolate fudge topping for ice cream
Directions:
It’s ridiculously easy.
Preheat oven to 350˚. Move rack to the upper middle of your oven.
Spray your bundt pan liberally with nonstick cooking spray. Then over a sink, pour about 1/4 cup of bread crumbs into the pan. Move and turn the pan around to shake the breadcrumbs all over the inside of the pan so the inside has a thin coating of breadcrumbs. You may need to sprinkle more as you go. Shake out access into the sink. Set aside.
In a large bowl, whisk together the sour cream and eggs until thick and smooth. Add the cake mix and vanilla pudding, and whisk until combined (you can use an electric hand mixer on low, too.) Add the liquor and mix until well combined. Mix the chocolate chips by hand. Pour batter into waiting bundt pan. Bake for 50-60 minutes, or until top is golden and toothpick test reveals dry crumbs on the toothpick.
Let sit on cooling rack for 10 minutes. Then invert pan onto wire rack, and let sit for 10-15 minutes. The cake will release on it’s own when it’s ready. Gently pull off the pan, let cool completely.
When ready to serve, heat 1/2 cup chocolate topping in a microwave for 30 seconds, until it is smooth and of drizzling consistency. Drizzle the cake with the topping using a fork and give it a few minutes to set before serving.
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