Ingredients
4 eggs
3/4 cup warm water
1/2 cup vegetable oil
1/2 cup sour cream (light is ok)
1 box devil's food cake mix
1 large box instant chocolate pudding
Method
Sources
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RecipeNLG
dataset
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Temperature-controlled tempering for chocolate work
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Flexible silicone bundt — easy release from intricate shapes
The original Bundt pan — iconic shape, even heat distribution
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Mix eggs, oil, water, and sour cream in a large bowl. Add cake mix and pudding mix. Blend with an electric mixer for 3-5 min until fully blended. Pour into bundt pan sprayed with non-stick cooking spray. Bake 35min at 325 degrees. Remove from oven. Let cake sit in pan for 10 min before releasing onto serving plate. You may drizzle very lightly with warmed white frosting for presentation.