How many bakers in their 20s own a bundt? Shockingly, the art of using bundt pans was lost somewhere between frightening jello molds and fruit cakes back in the day… But there’s a reason to bring this old-fashioned cake pan back: Funeral Cake. Truth is, people will die (hehehe) for this easy to make and surprisingly delicious cake.
But honestly, it’s my absolute favorite. Every member of my family requests this cake for their birthday, and I’ve actually been asked to bring it to multiple parties, so it goes to show you it can live up to the hype. I’m not one to keep amazing recipes to myself, so here it is in all its glory! Feast your eyes on an old favorite:
Funeral cake is all but sad. This moist chocolate cake has a light and fluffy texture inside with a crisp outer surface that only a bundt pan can give. A sprinkle of powdered sugar on top is the only finishing touch you need, making this one of my favorite cakes to bake – no pesky frosting needed!
1 box yellow cake mix
small box of instant chocolate pudding
1/2 cup corn oil
1/4 cup water
1 cup sour cream
3/4 cup chocolate chips
1. Preheat the oven to 350 deg F. Mix all of the ingredients, folding the chocolate chips in at the end so they don’t all sink to the bottom of the batter.
2. Prep that beautiful pan with cooking spray (I prefer Pam) and a dusting of flour. Without the flour I find it harder to get the cake out of the pan after baking.
3. Bake for 45 minutes, or until a toothpick is inserted and doesn’t come out with any batter, watch out for the chocolate chips! The batter is a lighter color than the chips so you can usually spot which is which. Cooling the cake on a cooling rack is crucial. After 20 minutes and a quick run around the edges with a knife, flip the pan over using the cooling rack and the cake will slide right out.
4. A dusting a of powdered sugar is the finishing touch, just slice it up hot and serve with ice cream.
Recipe by Bunny Baubles Blog