A tasty and nutritious variation on the traditional poppy seed muffin.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs |
| Servings: | 14 |
| Yield: | 1 Bundt(R) cake |
Ingredients
- 2 cups white sugar
- 1 cup margarine
- 4 large eggs
- 2 cups sour cream
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ⅔ cup cocoa powder
- ¾ cup white chocolate chips
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract.
- Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition.
- Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips.
- Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan.
- Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 11 g |
| Sodium | 451 mg |
| Sugars | 35 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I think I left it in longer than I should have but it was still really yummy. Great Thanksgiving treat ! I used the easy chocolate Bundt glaze recipe by TUNISIANSWIFE to top it off.
Haven’t tasted it yet. I only put in 3 LG. eggs and a little vanilla yogurt.
My kids and I loved the taste and look of the cake. I’ll be baking this one often.
I liked the two flavors. It seemed a bit dry. It’s a pretty cake. Nd fun to make.
I really liked this recipe. I made it as is except that I used light sour cream. The outcome was very good. I also used about 1/4 c less sugar. I agree with others in the baking time. All ovens are different, adjust accordingly. You may need less time. My recommendation would be to cover with aluminum foil if the top starts to brown too quickly. Also, if you make half the recipe you can easily divide this into 3 and possibly 4 mini loaf pans. The batter might seem too thick and not enough to fill the mini molds. Well, I miscalculated and my 4 mini loaf pan overflowed. I could have made 3 or 4 mini loaves. Fill the pans about 2/3 of the size you are using.
This cake is very tasty. It dried out on the outside due to cooking time. Watch your cooking time. 1 hour and 20 min is way to long for my oven and climate. I will adjust the cooking time next go round.
The cocoa powder makes the chocolate batter thick and a bit hard to mix. I worried about forming too much gluten, but it worked out okay. I’d make a number of variations of this cake for pot-luck suppers or buffets.
Beautiful and simple cake! Made the recipe as is and would only add a light glaze the next time I make it. Also, do try to snag a piece while it’s still warm so the chocolate chips are still gooey! Perfect! Thank you for a fantastic cake recipe!