Easy Chocolate Bundt Cake |
|
 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
I received this delicious recipe from my husband's aunt several years ago after devouring this cake at a family dinner (I even had the leftovers for breakfast the next morning!). It is super-easy to make and is one of the best chocolate cakes I've ever had. This cake tastes even better the next day and freezes extremely well. I usually use a little of the chocolate cakemix instead of white flour to flour the pan so that you don't see any white specks on the cake. It's so rich that I usually don't use frosting. I usually use Duncan Hines fudge cakemix and Jello pudding mix. Makes a great presentation at potlucks and dinner parties. The best thing is that this cake doesn't taste at all like it came from a mix. Enjoy! Ingredients:
1 (18 1/2 ounce) package devil's food cake mix or 1 (18 1/2 ounce) package fudge cake mix |
1 (3 ounce) package instant chocolate pudding mix or 1 (3 ounce) package instant vegetarian chocolate pudding mix |
6 ounces semisweet chocolate or 6 ounces mint chips |
4 eggs |
3/4 cup vegetable oil |
1 cup water |
1 teaspoon vanilla |
chocolate frosting (optional) or powdered sugar (optional) |
Directions:
1. Mix cakemix with eggs& oil in large bowl.
2. Add pudding mix, water, vanilla and beat well.
3. Add chocolate or mint chips and stir to incorporate.
4. Pour mixture into greased and floured 10 Bundt pan.
5. Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch-do not overbake!).
6. Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
7. When cool, frost with chocolate frosting or dust with powdered sugar, if desired.
|
|