Library customer and intrepid baker Karen E. reports that she was surprised at the consistency of the batter when she whipped up the Chocolua Cake recipe from our bookmark-a-week series.
"You put these things together and you're thinking there's something wrong, there needs to be more liquid. The recipe says to pour the batter into the pan; you have to scoop it!" Karen says the batter was so thick that it climbed the beaters on her mixer, and was nearly impossible to scrape off.
Karen proceeded with the recipe as written and the cake turned out great! "Good and moist."
For those of you who didn't grab a bookmark, here's the recipe:
I box dark chocolate cake mix
1 small box instant vanilla pudding
16 oz sour cream
2 eggs
1/4 Cup oil
1/4 cup Kahlua liqueur
12 oz semisweet chocolate chips
Mix all ingredients together with the chocolate chips folded in last.
Pour into greased and floured Bundt pan.
Bake @ 350F for 55 minutes.
Cool completely before removing from pan.
Sprinkle with powdered sugar.
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