Enjoy one of Wes Hampton’s recipes from his cookbook, Wescipes. Be on the lookout for Wescipes Volume Two releasing in 2020!
If there’s one dessert I’ve made that I could successfully make with my eyes closed, it would be this one. 9 ingredients. A bundt pan. Cooking spray. An oven.
Ingredients:
1 box yellow cake mix
1 small box instant chocolate pudding
1/2 cup granulated sugar
1 T cocoa powder
1 cup sour cream
1 cup vegetable/canola oil
1/2 cup water
1 package mini semi-sweet chocolate chips
4 eggs
Additional granulated sugar for dusting pan
Preheat oven to 350 degrees. Combine all dry ingredients in a large mixing bowl. In another large bowl, combine wet ingredients. Add the wet to the dry and stir until just combined.
Liberally spray a bundt pan with cooking spray with flour (Baker’s Joy or Pam with Flour). Pour about 1/3 cup granulated sugar into the pan, shaking until all is coated with a layer of sugar. Dump out excess sugar.
Pour batter into bundt pan and bake 50-55 minutes or until a toothpick inserted in the middle comes out clean. Let rest 10 minutes before turning pan over.
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