This Chocolate Bundt cake is really, really special to me. Not only is it moist and chocolatey, but my friend brought it to me a few days after my youngest daughter was born. It was the week before Christmas and I was sinking under the weight of caring for 5 kids ages 7 and under…I think this cake may have saved my life 😀.
Now all those babies are in middle school, high school, and college – and we have made it too many times to count! Go and make it for a new mom today, or just for yourself…I won’t judge.
I usually try to bake cakes from scratch, but sometimes the convenience of a recipe like this can’t be beat. It’s so good, I hope you give it a try soon!
CHOCOLATE BUNDT CAKE
CAKE:
1 Devil’s Food Cake Mix (I like the Betty Crocker brand)
1 package instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
1 teaspoon vanilla
I package semi-sweet chocolate chips
Mix all ingredients, except chocolate chips, in a large mixing bowl until just combined and there are no visible lumps (but be careful not to over mix the batter or the cake will not rise well). Gently fold in the chocolate chips and pour the mixture into a greased and floured bundt pan (or use a baking spray like Baker’s Joy).
Bake at 350 for 45 minutes, be careful not to over bake or the cake can get dry. Let the cake cool in its pan for 10 minutes and then invert onto a cake stand to cool while you make the icing.
CHOCOLATE ICING:
6 tablespoons butter, melted
3 cups powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla
6 tablespoon milk
A pinch of salt
Mix the above ingredients until smooth and drizzle over warm (but not hot) cake.
Tastes really good warm, but also amazing the next day when the chocolate chips have had a chance to solidify. Store covered at room temperature.
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