This cake was made in the Demarle Bundt cake mold. The trick with microwave cakes is to just fold in the ingrediants rather than whip or use a mixer because it adds too much air -- and also, there is no need to put ALL of the mix in the pan. Too much mixing or too much mix can make a mess in the microwave. It defeats the purpose of easy clean up!
Here's the deal:
Devils Food cake mix
3 eggs
16oz. sour cream
optional cut up 15 mini Reeses Peanut Butter Cups, or 10 large ones
(other candy bars are great, too)
Fold together cake mix, sour cream and eggs. Spoon in half of mixture into Bundt mold - sprinkle peanut butter cups -- then spoon in the rest of the mix leaving out maybe a half cup or so "extra" to avoid a spill over.
Put it in the microwave on high 13-15 min - depending on how powerful of a microwave. Test by using a tooth pick to see if it comes out clean, and tug at the side of the cake pan to see if it is still sticking to the cake. Let cool for 5-10 min, then put a plate on top, flip over, and peel the cake mold off.
Optional Chocolate Gnosh:
1/2 c. heavy whipping cream
1 c. semi-sweet chocolate chips
Bring whipping cream to barely a boil in pan, quickly take off heat, add chocolate chips and stir until pudding texture. Spoon onto the cake (cake can still be hot), and let cool for 5 min before serving.
This cake is great served still hot from the microwave (that sounds funny, doesn't it?) or cooled for an after dinner dessert. Just take care with the gnosh if it is too hot -- believe me, it is worth letting it cool down before you put it in your mouth!
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