Art collector Beth Rudin DeWoody treats her parties as she does her collections—as a means of surprising, engaging, provoking and stimulating people. At her sprawling lakefront property in West Palm Beach’s Northwood neighborhood, she creates gatherings that are nothing if not memorable. Experiencing her vast (and wildly varied) art provides a point of conversation; but so does this chocolate Bundt cake, so yummy it has become her other claim to fame around town.
Chocolate Bundt Cake
Makes 1 large cake; serves 12
- 1 box Duncan Hines Moist Deluxe Devil's Food Cake Mix
- 1 (5-ounce) Jell-O Instant Chocolate Pudding Mix
- 4 large eggs, beaten
- 1/2 cup vegetable oil
- 16 ounces sour cream
- 12 ounces semisweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit and butter a Bundt pan.
In a large bowl, mix the cake mix with the chocolate pudding mix. Using a spatula, fold in the eggs, then vegetable oil, 1/2 cup of water and sour cream. Add chocolate chips and combine thoroughly.
Pour the batter into the prepared Bundt pan, place in the oven and bake for 50 minutes or until the edges begin to separate from the pan and a skewer comes out clean when inserted into the center of the cake. Remove from the oven, cool completely on a wire rack, then invert onto a decorative plate, slice and serve.
Photography by Jerry Rabinowitz
Palm Beach’s best party secrets are found in the pages of Palm Beach Entertaining ($45), a beautiful coffee table book in celebration of Children’s Home Society’s twentieth annual Ultimate Dinner Party. The book, written by Annie Falk with contributions from Victoria Amory, Aime Dunstan and Palm Beach Illustrated’s Daphne Nikolopoulos, includes hosting tips and recipes from some of the area’s most well-known revelers. chsfl.org