CHOCOLATE PORT BUNDT CAKE
INGREDIENTS
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For sour cream ripple:
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8oz (225g) sour cream, room tº
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¼ cup sugar
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1 egg
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4 Tbs coarsely chopped pecans
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1 Tbs rum or 1 teaspoon vanilla
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For cake:
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¾ cup unsweetened cocoa powder
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¾ cup warm water
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2 ¼ cups cake flour
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1 ½ teaspoons baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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6oz. (170g) unsalted butter, at room tº
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1 ¾ cups sugar
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3 large eggs
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½ teaspoon vanilla extract
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¾ cup sour cream, at room tº
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For glaze:
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½ cup sour cream
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1 ¼ cup powdered sugar
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¼ teaspoon vanilla
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¼ cup chopped pecans
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