Yesterday Colin and I were invited out to a friends for dinner with the request to bring a dessert. I have had a bundt pan that someone gave me that has been collecting dust in my attack and I decided to dust it off. I arrived at my friends and proudly presented the cake and proclaimed this will be the year of bundt cake! I love christmas cookies and such but with my attention often being needed else where I am completely on board with mix it, bake it, serve it convenience of the bundt. Not to mention that the simple dusting of icing sugar over the cake makes for a elegant wintery presentation.
Last night's bundt was a gingerbread pumpkin and orange cake, delicious. And today, for a christmas party, we made a chocolate sour cream bundt cake. The batter is rich and silky which results in a super moist and decadent cake.
This recipe is Ann Drakes Sour Cream Chocolate Bundt Cake:
2/3 cup butter
2 eggs
2 cups sour cream
1 tsp vanilla
1 3/4 cup sugar
1 3/4 cup flour
3/4 cocoa
1 1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees
Beat together butter, eggs, sour cream, vanilla and sugar
In separate bowl mix the remaining dry ingredients and slowly beat into wet mixture.Once incorporated mix on medium speed for 3 minutes
Pour batter into greased bundt pan.
Bake for 40-45 minutes (till tooth pick comes out with a little crumb)
Cool 10 minutes and then invert on wire rack to cool completely.
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| Clean up crew |






