Recipe by Kittencal@recipezazz
This cake is lovely to serve at a dinner table. Make certain that the butter, eggs and sour cream are room temperature.
Top Review by I'mPat
:oops: used too small bundt pan and had volcanic overflow and ended up burnt around the edges, cut those off and iced using Extra Creamy Chocolate Icing - will see how DS's recreation group likes it. They loved it. For those that like weight measurements 1 cup of butter = 8oz, 2 cups + 2 T sugar = 1 lb 1 1/2oz, 1 cup of chocolate chips = 7oz. Thank you Kittencal for 2 wonderful recipes. Made for Recipe Swap #14 - March 2008.
- 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 See How It's Made
- Set oven to 325 degrees.
- Grease and flour a 12-cup bundt cake pan.
- In a bowl beat butter with 2 cups plus 2 tbsps sugar together until fluffy (about 3 minutes).
- Add in eggs and vanilla; beat until well combined (about 4 minutes).
- Add in the sour cream; mix until combined.
- In a bowl mix together flour, baking powder, baking soda and salt; add the creamed mixture; mix until just combined.
- Remove 2 cups of the batter; stir in the melted bittersweet chocolate.
- Add/stir in the dark chocolate chips into the white cake batter.
- Add/stir the white chocolate chips into the dark batter.
- Using heaping tablespoonfuls alternately dollup the different cake batters into the prepared bundt pan.
- Run a knife through the cake only once, swirling the batter a little.
- Bake for about 50-60 minutes, or until the cake tests done.
- Cool cake in pan for about 15-20 minutes before removing to a rack.