Since the days are longer, the chickens have started to lay more eggs and I am able to dig out my favorite multi-egg recipes, and this is definitely one of them.
I got the recipe for this rich chocolate cake from a magazine several years ago. It’s a great cake to take to a potluck because it’s so easy to transport and delicious. And, since it’s baked in a bundt pan, it looks fancy. It’s very dense, but still very moist and delicious!
You can see from the picture that this one is in my tupperware cake keeper and ready to head out the door. It’s a good thing we took a picture of it before we left, because not much of it remained when we returned!
Chocolate Lover’s Bundt Cake
Cream together until light and fluffy: 1 cup butter and 3 cup of sugar.
Add: 6 eggs, one at a time, 1 1/2 tsp. vanilla and 1/2 tsp. almond extract.
Combine: 2 1/2 cups of flour, 1/2 c. of cocoa, 1/4 tsp. soda.
Add to creamed mixture alternately with 1 cup of sour cream.
Beat till combined and add 2 cup of chocolate chips.
Pour into a greased and floured Bundt cake pan. Bake at 325 degrees for75-90 minutes. Cool 10 minutes, then remove from the pan. Cool completely. Drizzle with glaze and sprinkle with almonds or drizzle with white chocolate.
Melt together: 2/3 cup chocolate chips, 1/3 cup heavy cream, 1/4 cup butter
Stir till smooth.
Whisk in 1 cup of powdered sugar and 1/4 tsp. almond extract.
For the white chocolate glaze I just melted white chocolate chips, but was in a hurry so they were lumpy. Still tasted good though!
I’ve used raspberry/chocolate chips and the mint chocolate chips in this recipe and they were both wonderful!
Add this recipe to your potluck favorites and you’ll be the talk of the table!