Chocolate Sour Cream Bundt Cake

This only lasted two days here. Everyone who tried it fell in love. My daughter even had me make her this one for her birthday cake this year. I was afraid after it was mixed up that it wouldn’t work, since the batter was so thin. It was definitely a pouring batter and not a scraping one, at least for me. Never fear though: it baked up beautifully, and the bittersweet chocolate made the perfect topping for this super-moist and delicious cake. I opted for using corn syrup instead of the agave nectar, since I already had that on hand. This one goes in my "to make again and again” file.