One Bowl Bundt Cake 1991 Recipe

Name: One Bowl Bundt Cake 1991
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, room temp; 3 large eggs; 2 teaspoons vanilla; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 cup coarsely crushed chocolate wafer cookie; 1 tablespoon cinnamon; 3 cups all-purpose flour; 2 cups fresh sour cream

Servings: persons

1 cup butter, room temp
3 large eggs
2 teaspoons vanilla
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup coarsely crushed chocolate wafer cookie
1 tablespoon cinnamon
3 cups all-purpose flour
2 cups fresh sour cream

1
Preheat oven 350 Degrees.
2
Beat butter and eggs until fluffy.
3
Add vanilla and sugar.
4
Again beat well.
5
Beat in sour cream.
6
Blend in well.
7
Sprinkle the soda, and powder, over, then add in the flour.
8
Mix well.
9
Fold in the crushed coarsely chocolate wafers Fold in the cinnamon.
10
Pour into a greased tube pan.
11
Bake 50 minutes, at 350 degrees.

1613

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup butter, room temp, 3 large eggs, 2 teaspoons vanilla, 1 cup granulated sugar, and more.

Yes, One Bowl Bundt Cake 1991 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

One Bowl Bundt Cake 1991

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