Recipe

So, Ginger and I were having a delightful visit with Cathy Hoyle when she received an urgent phone call. Someone was in the grocery store and needed the ingredients for Cathy's famous Chocolate Bundt Cake. Did you think we were going to leave without the recipe? I don't think so.

With Cathy's permission I am posting it for your benefit. But, wait, there is more. Ginger wants me to start posting your recipes. Do you have a recipe to share with the church, the community, even the whole world? Send them to me and we will make recipe sharing one of the special features of this blog.


Chocolate Bundt Cake (Guideposts, May 2012; shared by Cathy Hoyle)


1 pkg. (18.25 oz) devil's food cake mix
1 pkg. (3.9 oz) chocolate instant pudding mix
1/2 cup corn oil
1/2 cup water
4 extra large eggs
8 oz sour cream
1 (12 oz) bag semi-sweet mini chocolate chips

Confectioner sugar to sprinkle on top

Preheat oven to 350 degrees; spray Bundt with Baker's Joy

In mixing bowl mix at medium-high speed the following for 10 minutes: cake mix, pudding mix, corn oil (Mazola), water, eggs, sour cream

Stir in chocolate chips and pour batter into Bundt pan

Bake for 60 minutes or until toothpick inserted in center comes out clean

Remove cake from pan and cool

Dust with confectioner sugar

Cake freezes beautifully, whole or sliced, for up to 3 months. Serves 12-14.