Inside-out Chocolate Bundt Cake |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This cake is so moist and you don't even use oil or butter. We got the recipe from a lady at church. It is easy to make and is always a hit. Whenever we take it to a pot-luck, we don't get to bring any home. We only bring home an empty cake tray. Ingredients:
1 (4 1/2 ounce) package instant chocolate pudding mix |
1 (18 ounce) package devil's food cake mix |
1 (12 ounce) package chocolate chips |
1 3/4 cups milk |
2 eggs |
1/2 cup margarine |
2 cups confectioners' sugar |
1 ounce unsweetened chocolate (melted) |
1 ounce semisweet chocolate (melted) |
1 teaspoon vanilla |
Directions:
1. Cake.
2. Combine pudding mix, cake mix, chips, chips, milk and eggs.
3. Mix by hand until well-blended-about 2 minutes.
4. Pour into a greased and floured bundt pan.
5. Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
6. Cool 15 minutes in pan, then remove.
7. Continue cooling.
8. Frosting.
9. Melt margarine in medium saucepan.
10. Remove from heat.
11. Stir in sugar and chocolate.
12. Add vanilla.
13. Stir enough hot water (3-4 Tablespoons) to make desired consistency.
14. Drizzle over cake.
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