"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rich Chocolate Bundt Cake, by Sarah Pruitt, is from Suwanee Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Devil’s food cake mix 1 tbsp. cocoa powder 4 eggs ˝ cup water 1 cup sour cream ˝ cup oil 1 small box instant chocolate pudding mix 1 cup chocolate chips 1-2 tbsp. powdered sugar
Mix and blend first 7 ingredients for 5 minutes. Add chocolate chips. Spray pan with non-stick cooking spray. Pour batter into pan and bake at 350° for 50 minutes. Cool for 10 minutes then turn out of pan on cake platter. After cooling completely, sprinkle with powdered sugar before serving.
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