Sour Cream Chocolate Cake (from a mix)

[The Edifying Conscience]

I just made cupcakes using a Deby's Chocolate Cake mix that has been taking up prime space in the pantry and The Cake Mix Doctor book. They turned out quite well! They have a great texture and are light and airy.

I think any cake mix that makes 2 layer cakes will work just fine. They did need to bake a bit longer than I imagined....26 minutes is a long time for cupcakes. The times on the bundt and layer cakes are a guess. You'll just have to watch them. Error on the side of overbaking!


Sour Cream Chocolate Cake
The Cake Mix Doctor, Ann Byrn

1 package chocolate cake mix (must make 2 8-inch cakes)
1 package (3.9 ounces) chocolate instant pudding mix
2 tablespoons cocoa powder
1 cup sour cream
1 teaspoon vanilla
4 large eggs
1/2 cup plus 2 tablespoons warm water
1/2 cup vegetable oil

1. Preheat oven to 350 degrees F. If making a cake, spread a mixture of 1 tablespoon butter, melted with 2 tablespoon cocoa powder on cake pan. Otherwise fill muffin pan with cupcake papers.

2. Measure all ingredients into a large mixing bowl and combine. Scrape sides. Continue mixing until all ingredients are incorporated.

3. Place batter in baking pan or cupcake liners and bake until the cake springs back when lightly pressed with your finger and just starts to pull away from sides of the pan. Cupcakes about 25 minutes; bundt 55-60 minutes; 8-inch pans 30-35 minutes.