My bundt pan has really been getting a workout lately after years of sitting solemnly on the top shelf of my pantry. First there was a rum cake. Then I spotted the recipe for this Mexican Chocolate Cake here and had to make it pronto. Kelli is one of my favorite bloggers. I've been following her adventures for years.
You take a chocolate cake mix (I used the one in the blue box - Pillsbury, I think? - the devil's food chocolate one) and add some extra fixin's like sour cream and cayenne. We had ours with vanilla ice cream and a drizzle of either caramel or dark chocolate syrup (okay, one of us - ahem! - had both) and it was delicious. Highly recommended if you need a quick and easy cake.
Here are Kelli's instructions:
Take one chocolate cake mix (I like Betty Crocker triple fudge)
Add 3 eggs, 1 cup of sour cream, 1 teaspoon of cayenne, 1 teaspoon of vanilla, 1 teaspoon of cardamom, 1/2 cup of oil and 1/4 cup of water. Mix thoroughly. Bake at 350 for 45 minutes in a well greased bundt pan. Serve with ice cream, or alone. Watch guests inhale.
This cake is slightly spicy, earthy and incredibly moist. It is absolutely delicious and a super simple answer when entertaining.