Quail Egg Sour Cream Chocolate Bundt Cake, Baby.

So The Man works at Tractor Supply, eh?  They sell books at a discount–How to Farm Such-And-Such.  How to Live Off the Grid.  How to Make Happy Chickens Even Happier.  Ah, I’m mocking again, aren’t I?  Shoot. Sorry about that.  Actually most of them are pretty interesting, and I always try to browse them when I’m waiting on him to clock out and go to Subway.  A good selection of the discounted books are cookbooks.  Anne Byrne–who I think is downright marvelous–wrote the classic baking tome, The Cake Mix Doctor and The Chocolate Cake Mix Doctor.  That particular one was $5, so I nabbed it, having been a fan of hers for years.

 

The idea is pretty basic for this cake:  add one more egg to a chocolate cake mix and a cup of sour cream. Done.  And it is The Man’s favorite cake.  I think I’ve made it about 20 times, literally. I can mix and bake it in under 48 minutes.  I usually use 3 silkie (small chickens) eggs and a cup of sour cream.  I always use the Duncan Hines  Betty Crocker Triple Chocolate Cake Mix.  I buy the FUDGE chocolate frosting.  Just FUDGE.  Not MILK CHOCOLATE.  Not that profane whipped stuff, either.

 

Anyway–when cake is done and still warm, I heat the frosting in the microwave for about a minute and pour it over.  As for the cake pan, I highly recommend the Winn-Dixie brand flour spray. It works like a dream!  I let the cake cool on my glass top stove for at least an hour and it pops right out–every time.

The frosting puddles in the middle, of course, and that is just awesome.  Sometime, I’ll lift the cake with a knife and let the frosting leak underneath to keep the moisture.  It tastes spectacular, and keeps its moisture.

See how spongy the texture is?  It was super-moist and beautiful inside, too.

You may or may not have noted that I have made this cake at least twenty times in two years.  Do you think, perhaps, that this over-experimental foodie might be a bit bored? Yaaaassss, she would be.

This week I made the cake out of quail eggs just to investigate what would happen.  We have two female quails and the eggs have been piling up–I have’t known what to do with them, they’re like… Barbie eggs or sumthin’.

So it weighed them by grams and it took NINE quail eggs to equal three chicken eggs.  Here’s the thing about quail eggs, though.  First and foremost, they are a pain pain pain pain pain to break. They shatter on impact, shell-wise, so you have to Dr. Pimple Popper out the actual egginess.  Second–and most importantly–they are almost all yolk.  There’s very little white.  Which means:

This cake had a spongy, beautiful texture that was the best of the whole freakin’ lot.  I texted Frances and said, “NO QUAIL EGG QUICHE FOR SURE!” but other than that, I highly recommend them for cakes.  Just. Fantastic.

Now tell me, Samsung, how hard is it to put “Bundt” cake in the dictionary?  Every time I type in “Chris” you clowns suggest “Brown” as the next word, but not Budnt??? What’s Bundesliga?

 

Freak.  I’m Wiki’ing it right now.

 

A football league in Germany.

Bunchen brings up that model, whom, from the looks of things, has never tried a Bundt cake, ever.

Good lord.  I’m mailing her the next cake.  Honestly.

Another artistic shot to build your confidence in my recipe. Uh, well, Anne’s recipe.

Betty Crocker, I’m bored to death with you, but you sure look good, girl. It’s on my North Carolina state plate.  Love state plates.  They make the best cake plates. And my commercial cake pan cover from the Salvation Army here in the Free State of Jones.

So that’s all for now.  But if you want recipeness, here it is:

One box Betty Crocker Triple Chocolate Cake Mix

1 cup sour cream

3 small eggs, or 9 quail eggs (as if, I know)

1 1/4 cup of water (or, 1 cup water, 1/4 cup Coffee Mate French Vanilla Creamer)

1/3 cup oil

Flour Spray (I’ve tried shortening and butter:  this always works best)

Frostingness:

1 container (well, not really the whole thing) melted in microwave.  Be sure to carefully peel off ALL of the foil.  Yes, it can be done, I do it all the time.

Mix.  Bake at 350 for 45 minutes.

Let cool until it separates from sides. It will contract.

Turn out on super-cool looking plate, and then cover with frosting, making sure it pools in the middle.

Cut slice of cake being sure to get that pooled stuff in the middle to be smeared over cake so you give your folks an extra heapin’ helpeness of good schtuff.

Enjoy.  Comment if you like it. Please.  I can’t just have my brother-in-law be the only commenter.

One thought on “Quail Egg Sour Cream Chocolate Bundt Cake, Baby.

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