Dulce Photography Blog

…You make lemonade.

OR, you rummage around your pantry for the ingredients to make a delicious bundt cake. Totally agreeable alternative, if you ask me.

Yes, last night I actually baked something. Stifle the gasps, please. And don’t get too excited. It’s probably not permanent. But yesterday I got the urge to be all domestic.

After church was over and Jake had left for work, I indulged in a little nap. Like most, I don’t have time to nap very often. But because Jake had been gone last week, I was semi caught up on things, and decided I deserved a little down time. So I napped. IT WAS INCREDIBLE. (I might need to schedule them into my week.) I woke up feeling rejuvenated, and I even did a little laundry. Craziness. Then I went on a run, and when I got back, it just hit me. The Urge. I’d heard about The Urge before, but I’d never felt it. Until yesterday, that is. I needed to BAKE something. Stat.

Something warm and gooey. Something decadent and chocolatey. Something that requires a tall glass of milk. You know where I’m going with this, don’t you? Chocolate Bundt Cake. No, make that Triple Chocolate Bundt Cake. Yeah, I drool just thinking about it too. No really, go ahead and wipe the drool off. I’ll wait.

Good? Ok. Now, wishing you could have some of your own? I’m about to tell you how… (Not that you should feel confident in taking cooking/baking advice from me, but I found this recipe online and it was super easy, so you should be safe.)

The Cake:

-3/4 cup water
-3/4 cup oil
-4 eggs
-1 package of small instant chocolate pudding
-12 oz. semi-sweet chocolate chips
-1 package of Devil’s Food Cake mix
-8 oz. of sour cream

(The sour cream threw me off a little, but I guess it makes the cake moist. Or something. Anyhow.) Get a big bowl and stir all of the ingredients together. (I stirred everything together and then added the chocolate chips. It seemed like that would be easier.) The directions online were very specific that it needs to be done by hand, not with a mixer, so I did. (I’m not sure why that would make a huge difference. But again, don’t listen to me.) Then spray a bundt pan with cooking spray, pour the mix into the pan, and bake it at 350 degrees for 50 minutes. (For those in high altitude like me, I didn’t change anything in the ingredients, but I baked it at 375 degrees and it was done after 40 minutes. Don’t be too impressed, though. The only reason I remembered to do anything for the high altitude was because my mom reminded me…) When it’s done, let it cool for an hour before dumping it out.

The Frosting:

-1 cup granulated sugar
-1/4 cup cocoa
-1/4 cup butter
-1/4 cup milk
-1 teaspoon vanilla extract
-some powdered sugar (optional)

Put all of the ingredients, minus the powdered sugar and vanilla, into a pot and melt together. When everything is mixed, bring it to a boil for one minute, stirring frequently. After one minute, take it off the heat and mix in the vanilla. Let it cool, stirring every couple minutes. I think I let mine cool for about 10 or 15 minutes, then I drizzled it over the bundt cake. After that you can sprinkle some powdered sugar on it if desired. You know, for effect.

And voila! You’ve got yourself a Triple Chocolate Bundt Cake.

As you can see, this hasn’t actually been eaten yet. So I take no responsibility if it tastes horrible. But I’ll find out tonight at Family Dinner. And if it’s awful, maybe I’ll delete this post. Haha.

Happy Monday!