Prepared by Anne Byrn, The Cake Mix Doctor
www.cakemixdoctor.com
For the chocolate chip streusel:
1 lightly packed cup light brown sugar
¾ cup finely chopped pecans
½ cup (3 ounces) miniature semisweet chocolate chips
2 tablespoons plus 1 teaspoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons unsweetened cocoa powder
3 tablespoons butter, melted
For the cake:
Vegetable oil spray, for misting the pan Flour,
1 package (18.25 ounces) plain yellow or vanilla cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream
½ cup strong brewed coffee or water
4 large eggs
1 teaspoon pure vanilla extract
For the topping
1 tablespoon confectioners’ sugar
1 teaspoon unsweetened cocoa powder
Method:
1. Place a rack in the center of the oven and preheat the oven to 350°F. 2. Make the streusel: Place the brown sugar, pecans, chocolate chips, flour, cinnamon, 2 teaspoons of cocoa powder, and the melted butter in a large mixing bowl and stir to combine. Set the streusel aside. 3. Make the cake: Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside. 4. Place the cake mix, pudding mix, sour cream, coffee or water, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients just come together, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is thick and smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. Pour two thirds of the batter into the prepared Bundt pan and sprinkle half of the streusel mixture on top of the batter. Pour the remaining third of the batter on top of the streusel and, using a rubber spatula, spread the batter to reach the side of the pan. Sprinkle the remaining streusel on top. Place the pan in the oven. 5. Bake the cake until the top springs back when lightly pressed with a finger, 45 to 50 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a serving plate so that the streusel stays on the bottom of the cake. Let the cake cool completely, 25 to 30 minutes longer. 6. Make the topping: Place the confectioners’ sugar and 1 teaspoon of cocoa powder in a small bowl and stir to combine. Sift the confectioners’ sugar mixture on top of the cake, then slice and serve. Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to five days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
