Two words come to mind when I think about this cake……..Crazy and Devil. There is an old saying that says “The devil is in the details.” That is definitely a very true statement for me and my life. Details are the things that I just can’t disregard. I am planner and seem to have a slight party planning addiction this pregnancy, which is also part of what is making me crazy. I think that details of every party are what make it special and for that I spend lots of time perfecting them.
I must have been crazy to think that I could put together a “little bake sale” for Hunter and his friends to start teaching them about the power and responsibility of giving back to those in need and not go into total “Amanda mode” when it came to the planning. Maybe more than having a planning obsession is trying to be as organized in my life as humanly possible, which happens to be a necessity at this point in time. Nonetheless, be it planning or organizing or details or whatever the heck it is, it’s something I try to stay in control of ever day.
I am the wife (working wife and working mom, rather) of a traveling husband. We took a gargantuan leap of faith last year when Drew started his own company. With that we have to be very flexible with his travel, because he is working very hard to build a brand and a company and a legacy for our family in an industry that most people (myself included) have no idea what he truly does. With all this travel, it certainly cramps my planning style especially when a last minute 11 day global trip the day before the bake sale pops up……so, what the heck does the devil, crazy, planning, bake sales and a traveling husband have to do with this cake?!
I have tried for a week to wrap up this post to share this cake with you and explain what it has to do with the devil and being crazy, but the devil of it all is that life is crazy and it has taken me a week and up until the day of the bake sale to get it out there due to things planned and unplanned, crazy and routine, but in the end I wouldn’t trade this life for any deal with the devil for things to always go my way, because after all, that would just be boring and our life is anything but that!! So with that, I give you this devil-y delicious Chocolate Sour Cream Bundt Cake.
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup Hershey's Natural Unsweeneted Cocoa Powder
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 4 oz Ghirardelli Classic White Baking Chips
- 1/2 can (7 oz) Sweetened Condensed Milk
- 1/2 teaspoon pure vanilla extract
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Using softened butter, grease and flour a 10 cup Bundt pan.
- Over medium heat, combine butter, cocoa powder, salt and water. Cook, stirring constantly until just melted and stir to combine. Remove the mixture and set aside.
- Whisk together the flour, sugar, and baking soda. Add half the butter mixture to the flour and whisk until completely blended. This mixture will be thick and will likely be stuck in the whisk, but sure to keep mixing until completely blended. Add the remaining butter mixture and repeat. Add the eggs one at a time and whisk until completely combined. Add the sour cream and vanilla and whisk again until smooth.
- Pour mixture into greased pan. Place on the middle rack of the oven and bake for 35-40 minutes or until a toothpick inserted in the middle of the pan comes out clean.
- Remove from oven and let cool in pan for 15-30 minutes. Invert pan and let cool completely on a wire rack. Run the back of a knife around the pan and remove pan from cake. Prepare glaze and top cake.
- In a small saucepan over medium heat, combine sweetened condensed milk and white chocolate chips. Stir continuously until the chips are melted and the mixture is smooth. Add vanilla. Remove from heat and let cool slightly. Pour over bundt cake. Let cool and serve.
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