Some people don’t like chocolate cake and I am one of those people. While looking at a huge case of pastries and cakes my eyes just naturally move toward the vanilla and fruit filled pastries. So when I saw a recipe for a deep, rich, gooey, yummy way too much chocolate cake recipe I thought “lets make it vanilla instead”.
Yes, it’s made with a box of cake mix, but I prefer a premium brand and face it – sometimes they just work well. I’m not so pious that I would not bake with a cake mix. And on sale it makes a great treat affordable for anyone.
In the final product is a cake that will disappear over a weekend even if people “who don’t really like cake” live with you will woof down. It’s moist, light pound like cake that when served is fine on it’s own or you can dress it up with fresh fruit or a scoop of ice cream (one guess what my favorite flavor would be).
Extra Rich Pound Cake
1 (18.25 ounce) package yellow cake mix
1 (5.9 ounce) package instant vanilla pudding mix
1 cup sour cream
1 teaspoon vanilla extract
1 cup vegetable oil
1/2 cup warm water
Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Beat around 2 minutes. Pour batter into a well-greased and floured 12 cup Bundt pan. Bake for 50 to 55 minutes or until top springs back to the touch or a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired; dust the cake with powdered sugar just before serving or ice with a simple powdered sugar and milk mixture. If the cake is way to plain for you when you mix your icing add some cinnamon and make a spicy icing. Great for breakfast. No cake for breaky? No different than a doughnut and this isn’t fried.
Here is what the chocolate version looks like. But the chocolate version has 1 cup of chocolate chips and icing.