Wednesday, November 5, 2008

Rumbaugh Cake

This is our traditional cake that the kids have for their birthday parties. They get to pick the cake mix flavor that is used as the base (although we have forever vetoed mango after MS's 5th birthday, I think; yuck!). It is super rich, moist and delicious. I don't even want to know how many calories it has in it.

Named after the ex-pat friend I got the recipe from.

• 1 box cake mix (flavor of your choice)
• 1 box instant pudding (flavor of your choice-4serving size)
o or 4 T canned custard powder
• 1/2 cup sugar
• 1 cup sour cream
o or 3/4 C leban or lebaneh
• 3/4 cup oil
• 3/4 C water
o or 3/4 C hot water + 4-6 T instant coffee granules (with a chocolate cake mix for a mocha cake)
• 4 eggs
• 1 cup choc chips
o or small choc block chopped into small pieces (big ones will sink to the bottom)

1. Preheat oven 350 degrees.
2. Mix powder cake mix, pudding mix (or custard powder), and sugar in a bowl.
3. Add sour cream (or yogurt), oil and water. Mix on low speed until moistened.
4. Add eggs one at a time and mix well after each addition.
5. Fold in chocolate chips.
6. Pour into greased bunt pan, 9x13, or two rounds.

7. A bunt takes approx. 50 minutes to bake.
8. 9X13 usually 45.
9. And two rounds 35.
10. Or until golden brown and set in the middle.

Possible variations:
*chocolate cake/choc pudding/choc chips
*choc cake/choc pudding/choc chips or mint flavored choc chips and add peppermint flavor
*french vanilla cake/white choc pudding/white choc chips
*french van cake/ choc pudding/assorted frozen berries in cake and on top or fresh (usually do strawberries here in Jordan but can do pie filling too)--also punch holes in top and pour sweetened condensed milk over before adding berries--yummy
*butter cake/choc pudding/ choc or peanut butter chips and do peanut butter frosting

You can come up with all kinds of variations. I have noticed white choc chips don't melt as well and tend to stick to the bottom of the pan so better to use it for cakes you want to serve directly out of the pan and it is fine--NOT good for bunt cake style or ones you want to invert and decorate!


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