The high in Amarillo was 17 yesterday, and we didn’t even get snow. It just wasn’t fair. If it is going to be bitterly cold outside, I would like to get some beautiful snow in return! Since it was a bit too cold out for me to go run errands, I went in search of something to bake with what I had at home.
In my fridge was half a container of sour cream, and plenty of eggs and butter. In the pantry I had a box of spice cake mix and half a bag of chocolate chips.
I searched “sour cream cake” and found a marbled sour cream cake that sounded easy and quite good. Instead of the vanilla cake mix I used the spice cake.
The end result was quite pretty, and smelled delicious baking. The texture of the cake was a bit dry, and I wasn’t terribly impressed by the taste either. A glaze of some kind might be a nice improvement. I might also add some whole chocolate chips or maybe nuts to the batter.
But this was incredibly easy to prepare, and not bad. I can’t say that Ben and I will finish the whole thing, but I will give it another chance tonight.
Marbled Spice Cake
- 6 ounces semi-sweet chocolate chips
- 1 package spice cake mix
- 4 large eggs
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/4 cup sugar
- Preheat oven to 375° F. Grease and sugar 10-cup bundt or tube pan.
- Microwave chocolate chips in medium, microwave-safe bowl on HIGH (100%) power for 1 minute. Stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
- Combine cake mix, eggs, sour cream, vegetable oil, water and sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes.
- Stir 2 cups batter into melted chocolate. Alternately spoon batters into prepared pan, beginning and ending with yellow batter.
- Bake 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 20 minutes. Invert onto wire rack to cool completely. Dust with powdered sugar if desired.