Cakes and Pies

Sinful Delight Chocolate Bundt Cake

  • 1 box yellow cake mix (with or without pudding)
  • 1 (3.5 oz.) box instant vanilla pudding
  • 4 eggs
  • 1 (8 oz.) carton sour cream
  • ½ cup oil
  • 1 cup water
  • 1 (3.5 oz.) bar dark chocolate, grated
  • 1 (6 oz.) bag mini semi-sweet chocolate chips
  • 1 cup chopped pecans (optional)

Preheat the oven to 350º F. Combine cake mix, pudding, eggs, sour cream, oil, and water in a mixing bowl. Mix well by hand. Grate the dark chocolate bar. Then, gently fold in remaining ingredients and scrape sides of mixing bowl with spatula.

Grease and flour a 10-inch bundt cake pan. Spoon batter in and bake for 1 hour to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Allow the cake to cool on a wire rack for one hour before inverting onto a cake plate. Allow to cool completely before serving, about 2 more hours.


Bundt Cake Breakfast


  • 1 cup diced ham, sausage or bacon, cooked and drained
  • 2 c tater tots, frozen
  • 1 dozen eggs, whisked
  • 1 can (8) Pillsbury Grands biscuits, cut into small pieces
  • 2 c. shredded cheese (I used cheddar)
  • 1/4 c milk


Combine all ingredients in mixing bowl.  Pour into greased bundt pan. Bake on 400 degrees for 45 mins. When done, flip onto platter and cut and serve.