"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Chocolate Mousse Bundt Cake, by Patti Navarro, is from Everyday Meal Solutions,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package Duncan Hines German Chocolate cake mix 1 small package chocolate instant pudding 16 oz. sour cream 4 eggs 3/4 c. canola oil 1/2 c. Kahlua 12 oz. package semi-sweet chocolate chips
Mix all ingredients together and put into an oiled bundt pan. Bake at 350º for 1 hour or until tester comes out clean. When you flip the pan, leave pan on cake in upside-down position for 5 minutes to keep cake from crumbling.