First of two chocolate sour cream bundts is in the oven.
Actually, I forgot the recipe is for a 12-cup bundt. I only have one 12-cupper and I used that for the Kentucky butter cakes, and I want the other flavor to be in a different pan design. So after I filled up my 10-cup Brilliance and saw how much was left over, I got out my Heritage 6-cup, and they are both filled 2/3+ full. I wish I had thought to use a 10-cup Heritage so that the chocolate pan designs would match, but I didn’t realize this until it was too late. The Brilliance is probably my favorite pan, and I wanted to use it. But I do like the idea of having different-sized cakes (and more of them) for visual interest.
So.
What’s left is a second chocolate bundt, and the chocolate layer “birthday girl” cake. I’ll do those tomorrow.
