Yummy Cake #recipe

8 ounces (2 sticks) butter, softened

8 ounces sour cream

3 cups sugar

6 eggs

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking powder

3/4 cup cocoa

Vanilla Glaze:

1 cup confectioners’ sugar

1/4 cup heavy cream

1/2 teaspoon vanilla

OR

Chocolate Ganache:

1 cup semisweet chocolate chips

1/2 cup heavy cream

1 small package Reese’s Pieces

Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Using an electric mixer, cream together the butter and sugar.

Add the sour cream, and blend well.

Add the eggs, 2 at a time, beating well after each addition.

Add the vanilla.

In another bowl, stir together the flour, baking powder, and cocoa.

Add 1/2 the flour mixture to the creamed mixture; beat well. Add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes.

Pour the batter into the prepared pan, and bake for 1 hour 15 minutes. (If necessary, continue to bake for an additional 15 minutes, but do not open the oven to check the cake for at least 1 hour.)

Remove from the oven, and cool in pan for 15 minutes. Invert cake onto a plate. Set aside to cool.

For the Vanilla Glaze: In a small bowl, whisk together the confectioners’ sugar, cream and vanilla until completely blended. If the glaze is too thick, add more cream, a little at a time. Pour glaze onto cake, letting it run down the sides. Set aside.

For the Chocolate Ganache: Measure the chocolate chips into a bowl. Pour the cream into a small saucepan, and warm it over medium heat. When the cream starts to simmer, take it off the heat, and pour it over the chocolate chips. Let it sit for 5 minutes; then stir until fully blended. Pour or drizzle the ganache onto the cooled cake. Set aside.

Place the Reese’s Pieces in a resealable plastic bag, and crush with a rolling pin.

Sprinkle crushed candy on top of the glaze.

Adapted from Paula Deen’s “The Lady & Sons Savannah Country Cookbook”

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