I’m not really in the mood for flouncy, i’m darn tired and hesitant to move from the comfort of my swivel desk chair… though some part of me is happy, warm and comfortable (it has to be!!!), as i’ve recently indulged in some swirly, nutty, chocolaty bundt cake.
Of course this recipe comes compliments of Dorie, and is better than any of other cakes i’ve tried (from her book… in saying that i haven’t baked that many cakes from BFMHTY). As soon i read “sour cream” i knew it would be special. If you take anything from this post, let it be that sour cream is an extraordinary ingredient, which is begging to be exploited!
The cake was moist and light (but still substantial; as is anything with copious amounts of fat and sugar crammed into them). The swirl was really yummy – i added 70% excellence (Lindt); my favourite to eat out of hand, and subbed the white sugar for brown. The top of the cake – which is now the bottom – formed a wondrous crackly crust, perhaps the best part! Mine domed quite a bit, so i might adda squidgy more baking powder next time i bake it and save a little more of the batter to cover the second swirl.
I hope you too will be able to enjoy this cake, and maybe even use it to procrastinate from annoying history subjects like i am 
WOW!!! could it get any yummier??? well yes if u had a pic of yourself on the site too.. hahah just kidding ( in a non-freaky way)
im ready to just bite through the screen to get to that doughnut looking thing!!!
c u later!