Recently we had some dear friends over for dinner that we’d not visited with for far too long. The day was gorgeous – we were able to get so much done, we even were able to have dinner out on the deck. What a treat! I’d planned the menu to be simple so we could spend more time outside and enjoy the day rather than worry about cooking. The night before I baked this beautiful bundt cake with these amazing eggs. Andy’s brother Aaron gave me a dozen of his chicken’s eggs the week before and wow are they pretty. They cracked perfectly and made a beautiful batter. The bundt baked beautifully and cooled overnight. On Saturday I whipped up half a recipe of cream cheese frosting. This recipe uses two packages of cream cheese. That’s crazy – it’s a bundt cake, not a 12 layer wedding cake. Eek! I piped the frosting on like the Nothing Bundt Cake Shop does in our area. What should I do with the rest of the frosting? Hrm… that hole in the middle looks like a great vessel for storage. The cake was amazing – and the extra frosting we perfect- just scoop out what you want and have extra. How can you go wrong with a moist chocolate cake with cream cheese frosting and awesome friends? You can’t.
Chocolate Chocolate Chip Bundt Cake
1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract
Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan.
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick).
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