Tuesday, February 04, 2014
Chocolate Sour Cream Bundt Cake
Cook Time: 45-50 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (January 2004)
I made this years ago and liked it, but never added it here. The first time I made it I used a half recipe in my small bundt pan. This time I went for the full recipe since it was for our family Christmas Eve dinner. My Kitchen Aid mixer ended up being almost filled to the brim by the time I was done.
While I was baking, I checked at 45 minutes and it seemed underdone, but I didn't try a skewer. The bottom just looked moist. So I did another 5 minutes. The bottom still looked too moist, but I did try a skewer and had not crumbs (I was supposed to a have a few.) So it was just slightly overcooked.
It was still good and the family seemed to enjoy it, however, I think it would have been better had been better about it checking it more carefully.
What saved it from seeming too dry was the tangy whipped cream topping which includes a little sour cream and brown sugar. That made the cake I think. Unfortunately I didn't get a picture of it cut with the cream, which looked nice. This is a good recipe, I just need to remember to check with a skewer sooner.