I have a question about the timing of this cake, why so long? 45 to 55 minutes you would think it would be ready sooner than that. Wouldn't the cake burn? LOL
Teresa MullenSent from my iPhone > On Feb 19, 2015, at 2:51 AM, john mcconnell via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Hello: > > My name is Carol McConnell. > > My husband, John, and I have just subscribed to this list. > > There is a recipe, that I received from a lady in Atlanta, Ga. When we were > living there. > > 1 devils food cake mix. > > 1 box of vanilla instant pudding. > > ¼ cup vegetable oil. > > 2 eggs. > > 1 16oz. container of sour cream. > > ½ cup of Kahlua. > > 1 cup of 2% milk. > > 1 cup of chocolate chips. Heaping cup if desired, (optional). > > Grease and flour a bunt pan. Mix all ingredients together. Pour batter into > greased and flour bunt pan. Bake at dg350 F. Note: Baking time, and can > vary. Depending on if oven is correctly calibrated. > > Bake for between 45 and 55 minutes. > > Check cake for doneness with toothpick, or clean knife. > > Invert onto large plate, or cakesaver. > > No icing is needed, and for that matter neither is a designated driver. > (smile). > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
