Thursday Recipe - Sour Cream Chocolate Bundt Cake

I got a new bundt pan for Christmas. *happy dance* I love weird and funky cake pans. I'm not such a fan of cake, though. I just love weird baking dishes. This one is supposed to make a giant doughnut, but it mostly just makes a smooth bundt cake.

And if all recipes were this delicious, I might decide cake is much better than I thought.

Sour Cream Chocolate Bundt Cake

1/3 c. butter, softened
1 1/2 c. sugar
1 1/2 c. sour cream
1 t. vanilla
1 t. salt
1 t. baking soda
1/2 t. baking powder
2 eggs
2/3 c. cocoa powder
1 3/4 c. flour

Cream butter and sugar together. Stir in sour cream, vanilla, salt, soda, baking powder, eggs, and cocoa. Beat smooth. Stir in flour. Beat with a mixer for 2 minutes, until smooth and creamy.

Grease and lightly flour your pan of choice. Pour batter into the pan.

Bake rounds - 25-30 minutes at 375°
Bake 9x13 - 30-35 minutes at 375°
Bake bundt - 45-55 minutes at 350°
Bake cupcakes - 12-17 minutes at 375°

Orange Cake - leave out cocoa powder; add 1 c. orange juice and increase flour to 3 c. Glaze with lemon glaze.
Lemon Poppyseed - leave out cocoa powder; add 1/4 c. lemon juice, 3/4 c. milk (coconut works great), and increase flour to 3 c.  Glaze with lemon glaze.

Almond Poppyseed - leave out cocoa powder; add 1 c. coconut milk and 1 t. almond extract, and increase flour to 3 c. Glaze with white chocolate vanilla glaze. Top with sliced almonds.