Chocolate Pyramid Cake

I am clearing my annual leave prior to the next assignment... and took the opportunity to spring clean my cabinets for the upcoming CNY! I found a Betty Crocker Cake Mix lurking at the back of my cabinet. I must have bought them more than a year ago, before baking-age. I have clean forgot about it. Fortunately it has not expired so I used it up on the day.

The recipe was given by my colleague Jas...




Double Chocolate Bundt Cake
1 box Choc Cake Mix
1 package "Jell-O" instant pudding Chocolate flavour
1 small sour cream light (I used yogurt)
1/2 cup vegetable oil
4 eggs

1. Preheat oven to 180 degrees C.


2. In mixing bowl blend all the ingredients using electric mixer until smooth, about 3-4 minutes.


3. Grease and flour a cake pan. Important otherwise it will be hard to get out of pan.


4. Pour batter into pan and bake at 180 to 190C for 45 to 50 minutes.
   Test the cake to see if done depending on your oven it could take another 5-10 min.


5. Let cake sit for 5 minutes to settle and then turn onto cake plate.

The original recipe was to bake it in a bundt pan but I made mine in loaf pan cos I was thinking of trying out the little pyramid which I saw in Alex Goh's book.

The cake is very moist, dark (I added my valrhona cocoa powder cos I like strong cocoa taste), and soft. So soft that it was almost impossible to make this pyramid. In the end there are some tears in the cake of which I tried to patch up using the buttercream. Heehee.


The process is not difficult but will be quite wordy to explain here. If you are keen, it will be easier to refer to the illustration in Alex's book; a picture paints a thousand word!

My parting word, don't ever bother to attempt this pyramid with the cake mix. It makes you want to sit on the floor and drink bleach!