Thursday, September 13, 2012

Chocolate Bundt

Taken from the Philadelphia Cream Cheese Classic Recipes Cookbook.  This recipe is really simple, and is always a hit!  (And if you don’t have time for it to cool, it is even good served warm!)

•           1 package (8oz) cream cheese, softened
•           1 cup sour cream
•           1/2 cup water
•           2 eggs
•           1 package of chocolate or devil’s food cake mix
•           1 package (4 serving-size) of instant chocolate pudding
•           1 cup semi-sweet chocolate chips

Mix cream cheese, sour cream, water, and eggs with electric mixer on medium speed until well blended.  Add cake mix and pudding mix; beat until well blended.   (Batter will be stiff). Fold in chocolate chips.

Pour in a greased & floured bundt pan.

Bake at 325F for 1 hour to 1 hour and five minutes or until toothpick inserted near center comes out clean.  (If using a dark nonstick pan, reduce temperature by 25 degrees and time by 10 minutes).  Cool five minutes, remove from pan.  Cool completely on wire rack.  Sprinkle with powdered sugar or drizzle with chocolate glaze before serving if desired.  Makes 10-12 servings.

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