Chocolate Bundt Cake

Photo by Janice S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    package (4 ounce) INSTANT Pudding and Pie Filling

  • 1

    package (12 ounces) Semi-Sweet chips

  • 1

    box Duncan Hines Deluxe Devil's Food or Chocolate Cake mix

  • 1

    cup water

  • 4

    eggs

  • 1/3

    cup vegetable oil

  • 1/2

    stick butter

Directions

Preheat oven to 350 degrees. Combine the pudding mix, cake mix, water, oil and eggs in a large bowl. Mix the ingredients with electric mixer until they are well blended. Gently fold in the 1 cup chips. Pour the batter into the prepared bundt pan. Bake for 45-55 minutes. 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. Melt remaining cup of chips with butter to glaze cake. OPTIONAL: Garnish with chopped nuts. Substitute lemon pudding and cake mix and eliminate chips. Replace part of water with the juice of one lemon and mix the grated zest from the lemon into the batter. Glaze with 1 cup confectioners sugar mixed with 2T lemon juice or 1/2 tub of lemon frosting warmed in microwave.

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