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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This cake is lovely to serve at a dinner table. Make certain that the butter, eggs and sour cream are room temperature. Ingredients:
1 cup butter, softened |
2 cups sugar |
2 tablespoons sugar |
4 large eggs, room temperature |
2 cups sour cream |
1 tablespoon vanilla |
4 cups flour |
2 teaspoons baking powder |
2 teaspoons baking soda (use a semi-heaping teaspoon) |
1 teaspoon salt |
4 ounces bittersweet chocolate, melted |
1 cup chocolate chips |
1 cup white chocolate chips |
Directions:
1. Set oven to 325 degrees.
2. Grease and flour a 12-cup bundt cake pan.
3. In a bowl beat butter with 2 cups plus 2 tbsps sugar together until fluffy (about 3 minutes).
4. Add in eggs and vanilla; beat until well combined (about 4 minutes).
5. Add in the sour cream; mix until combined.
6. In a bowl mix together flour, baking powder, baking soda and salt; add the creamed mixture; mix until just combined.
7. Remove 2 cups of the batter; stir in the melted bittersweet chocolate.
8. Add/stir in the dark chocolate chips into the white cake batter.
9. Add/stir the white chocolate chips into the dark batter.
10. Using heaping tablespoonfuls alternately dollup the different cake batters into the prepared bundt pan.
11. Run a knife through the cake only once, swirling the batter a little.
12. Bake for about 50-60 minutes, or until the cake tests done.
13. Cool cake in pan for about 15-20 minutes before removing to a rack.
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