Death By Chocolate V

Death By Chocolate V

18

"A delightful chocolate Bundt cake made from scratch with sour cream and studded with chocolate chips. For a variation, replace 1/4 cup of the water with Grand Marnier."

Ingredients

1 h 30 m {{adjustedServings}} servings 439 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 70.5g
  • 23%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, baking soda and cocoa. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, water and vanilla. Beat in the flour mixture just until incorporated. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. When cake is cool, sift confectioners' sugar over the top.
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Reviews

18
  1. 21 Ratings

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Way too dry. For a fabulous recipe--see "Chocolate Cavity Maker Cake" also on this site.

This cake really could be deadly! After reading other people's reviews, which said that the cake was dry, I made the following modifications: -Used only 1 7/8 c. flour (if you don't have a 1/8 ...

The first time I made this cake, it was much too dry. So, I doubled the amt.of butter, added an extra egg, and used a bit more sour cream. I also topped it with a bittersweet chocolate glaze an...