Chocolate Bundt Cake
- 1 package (4 ounce) Chocolate Jello Instant Pudding and Pie Filling
- 1 package (12 ounces) Baker's Semi-Sweet Chocolate flavored chips
- 1 box Duncan Hines Deluxe Devil's Food or Chocolate Cake mix
- 1 3/4 cups of whole milk
- 2 eggs
- 1 cup chopped walnuts or pecans
Preheat your oven to 350 degrees.
Grease and flour a bundt pan. (A baking spray is not recommended.) A non-stick bundt pan can also be used.
Combine the pudding mix, cake mix, chocolate chips, milk and eggs in a large bowl.
Mix the ingredients by hand until they are well blended. Gently fold in the nuts. Pour the batter into the greased bundt pan.
Bake for 50-55 minutes. Since oven temperatures vary, check the cake for doneness after 45 minutes. Lightly touch the top of the cake. If the cake springs back, it is done.
Remove the cake from the oven and place on a cooling rack. Allow the cake to cool for about 30 minutes before removing from the pan.
Place a serving plate on the top of the bundt pan and, while holding the plate and cake pan together, flip the bundt pan over.
This chocolate cake really does not need frosting, but if you would like to top it, melt a little prepared, canned frosting and gently pour over the cake. Allow the frosting to run down the sides.