Recipe in Spotlight – Oma’s Triple Chocolate Bundt Cake
Editor’s note: This post is part of a series highlighting recipes used by the White House Staff for the Jewish High Holidays.
Every year, my grandmother, “Oma,” is showered with accolades for her triple chocolate bundt cake. All guests pay homage to the many difficult hours of preparation that must go into such an ancient, secret and complex family recipe. She graciously thanks them for their compliments, and always explains how happy she is to take the time to prepare this labor of love.
For the first time, she has allowed us to share the truth – this is about the easiest recipe out there!
Triple Chocolate Bundt Cake (as transcribed by “Oma” Rychter)
· 1 package chocolate cake
· 1 package, 4-oz size, instant chocolate pudding mix
· 1-3/4 cups whole milk
· 2 eggs
· 1 pack (12 oz.) chocolate chips
1. Combine all in big bowl and hand mix until well blended (about 2 minutes).
2. Pour into well-greased (I grease by hand) bundt pan.
3. Bake at 350 degrees for 50 minutes, until cake springs back when lightly pressed. Do not overbake!!!
4. Cool 30 minutes in pan. Pray fervently and turn upside down to remove from pan. Finish cooling on rack, right side up, of course.
Josh Friedmann is Special Assistant for the White House Council on Environmental Quality.
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