Sunday, February 10, 2013

Triple Chocolate Sour Cream Pudding Cake w/Vanilla Cream Cheese Icing

1 box Duncan Hines Triple Chocolate cake mix
1 (3.5 oz) package instant chocolate pudding mix
1 c. sour cream
4 eggs
1 c. vegetable oil

Preheat oven to 350*.  Grease & flour bundt pan. Set aside.
Combine all ingredients in a large mixing bowl. Mix until well blended. Pour batter into prepared bundt pan. Bake for 50-55 minutes or until toothpick inserted comes out clean. Remove cake from oven and allow to cool for 10 minutes before turning out onto cake plate.
Once cake has completely cooled, frost with icing. 
2 (8 oz) pkgs. softened cream cheese
1 stick (1/2 c.) softened butter 
3 c. powdered sugar
3 tsp. vanilla extract
In mixing bowl cream together cream cheese & butter until well blended. Add in vanilla extract. Slowly add in powdered sugar & mix well; scraping bowl down as needed. Frost cake as desired.  

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