The girls in this house love chocolate. For me, I've always liked it, but something about becoming a mom has made me LOVE any form of chocolate - maybe it is the ridiculous hormone rollercoaster I've been on through five years of pregnancy, nursing and babies. While our Turtle napped this afternoon and the Owl catnapped, the Monkey needed entertaining. My quick and easy go-to project for her is baking. I can usually find a simple recipe that will capture her attention for a few minutes. Today, she requested chocolate cake. I'd pinned a recipe on Pinterest a few weeks ago for this one - Triple Chocolate Bundt Cake - which fit the bill. I followed the recipe with a few changes:
Chocolate Cake Mix (I used a Duncan Hines devil food cake mix, but any cake mix will do.)
Chocolate Instant Pudding
4 eggs
1 - 5 oz. container of plain greek yogurt (replaced the sour cream)
¾ cup water
¾ cup oil
12 oz. chocolate chips (I buy in bulk, so I measured instead of using a bag)
Preheat oven to 350 degrees. Mix all ingredients well and pour batter into a well-greased bundt pan. Bake on 2nd to bottom rack for 40-50 minutes. Remove from oven; let cake cool completely in pan. Take a small slender spatula and loosen cake around the outside and inside edges. (this was not necessary since I used cooking spray.) Tip upside down onto platter. Cake can be refrigerated and removed prior to serving or tastes just as good chilled.
I've found that cooking spray works much better on a Bundt pan than the old standby shortening and flour - plus it is healthier.
You will notice that our cake looks different from the picture. Miss Monkey insisted on sprinkles rather than powdered sugar and I can't hinder her creative spirit.
