My sweetie showed me a picture on social media recently of a Bundt cake his friend had made, photographed and posted online for the world to revel in about the perfection of this cake.
“Oh, do you even like Bundt cake?” I asked, falling for his innocuous ruse, hook, line and sinker.
“I love Bundt cake,” he replied.
So, of course, I was going to have to make him a Bundt cake.
I went for triple-chocolate because he has a notable sweet tooth, and I figured that would satisfy all the senses.
I made mine from scratch, but you could sub in a boxed cake mix to save time. Bake this when you get home from work on Friday night, and it should be ready to eat by the time you’re ready for dessert. It’s such a sweet way to end the week.
Triple-Chocolate Bundt Cake
1 (18.25 oz) pkg Brookshire’s Devil’s Food Chocolate Cake Mix
1 (3.9 oz) box instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup water
1 cup semisweet chocolate chips
Preheat the oven to 350° F.
Combine the cake mix with the pudding mix, sour cream, vegetable oil, eggs and water. Mix well. Stir in the chocolate chips.
Spray a Bundt pan with nonstick cooking spray or grease with a solid vegetable oil. Lightly flour the pan, tapping out the excess.
Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake completely in the pan (about 90 minutes) before inverting onto a plate.
Serves 12 Nutritional Information: Calories Per Serving: 266, Calories from Fat: 234, Fat: 26 g (7 g Saturated Fat), Cholesterol: 63 mg, Sodium: 62 mg, Carbohydrates: 7 g, Fiber: 0 g, Sugar: 34 g, Protein: 3
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