Favorite Chocolate Bundt Cake
202
This cake is very moist, rich and decadent, and yields at least 12 servings.
Ingredients
| 18 ¼ | ounces |
cake mix, devils food
without pudding |
|
| 1 | package |
instant pudding mix
chocolate fudge |
|
| 4 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
sour cream
|
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 1 | x |
powdered sugar
|
* |
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and ½ cup water.
Beat with an electric mixer on low speed just until blended.
Beat on medium speed 4 minutes, scraping down sides of bowl often.
Stir in chocolate chips.
Turn into a well-greased 12-cup bundt pan.
Bake 50 to 60 mintues, or until a cake tester inserted in center comes out clean.
Let cool 10 to 15 minutes in pan, then invert to unmold onto a rack or serving plate and let cool completely.
Sift powdered sugar over top.
Leicester, MA, United States
almost 8 years ago
I omitted the sour cream & used 1/3 c. veg. oil instead. I also substituted milk chocolate chips as well. Made a frosting using canned whipped vanilla frosting, 3/4 c. creamy peanut butter, 1/4 tsp. vanilla extract & 2 Tbs. milk; beat all together in electric mixer. Garnished the caked with chopped Reese's peanut butter cups.
Lynn, the peanut butter and vanilla frosting sound like a winner. I can imagine how creamy, rich and delicious the cake tastes, and can feel my craving is crawling back... Thanks for sharing these "make-me-hungry" photos with us, they look great!
Toronto , Ontario, Canada
almost 8 years ago