Some recipes tell stories.
When I inherited this recipe many years ago on an old file card it was titled, Jean’s Chocolate Bundt Cake. I don’t know who Jean is but I sure do love her cake. Her recipe quickly became a family favorite. It’s decadent and rich- just right with a glass of cold milk. It’s hard to believe the recipe only has six ingredients and is super simple to make.
I’ve baked this cake for countless family gatherings and celebrations- birthdays, graduation parties, and Christmas dinners. Every now and then, I make it just because.
It was on one of those just because days that Jean’s Chocolate Bundt Cake got its new name. It was a beautiful blue sky day so I decided to bake a cake. The cake sat on the kitchen counter cooling when son #2 came in from his school day. He tossed his backpack on the table, grinned and said, “Why did you make a cake?” I answered, “Just because.”
“Well, this is the best day ever then!” he declared. Voila! Jean’s Chocolate Bundt Cake was christened the Best Day Ever Cake.
Recipe Note: A quality Bundt pan like this heavyweight, non-stick “Perfect Results” pan is a must!
- 1 box devil's food cake mix
- 16 oz. sour cream
- 12 oz. bag semi sweet chocolate chips
- 1/4 cup vegetable oil
- 1/2 cup Kahula
- 2 eggs
- Powdered sugar to sprinkle on cake
- Optional toppings: berries and/or whipped cream
- Thoroughly oil a Bundt pan or spray well with Baker's Joy (love that Baker's Joy!). In a large mixing bowl, mix all the ingredients together by hand. Pour batter into the prepared pan. Bake at 350 degrees for 50 minutes.
- Set cake pan on rack to cool. Once it is barely warm to the touch (about 45 minutes), gently loosen edges of cake with a dull knife. Invert onto serving plate.
- When completely cool, lightly sprinkle the top of the cake with powdered sugar. Serve slices of cake with whipped cream, berries or both. Enjoy!
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