Double Chocolate Bundt Cake
I have a confession. While I love to bake and enjoy tackling a tough recipe, I also sometimes don’t feel like making everything from scratch. My family doesn’t know this but I have upon occasion used a packaged cake mix as part of a recipe. Brr, I just felt the cold wind of my grandmother’s disapproval.
Convincing my grandmother that some cake mixes are actually pretty good would be a fool’s errand, she never used a mix in her life. Experience has taught me, however, that there are some excellent recipes that make good use of a packaged cake mix and the results are excellent. I have baked this double chocolate bundt cake at least a dozen times for my family and no one knows that the base of this recipe is boxed cake mix. And, unless someone catches me in the act, no one will ever know.
Double Chocolate Bundt Cake
This recipe actually uses two packaged mixes. The key ingredient is a chocolate cake mix. The other mix that goes into the batter is an instant chocolate pudding mix. Yep, instant pudding. Don’t scoff, we all ate it as kids and loved it. In this recipe the pudding adds a dense, moist texture to the cake mix and the result is a very thick chocolaty cake that everyone will love.
Bundt cakes have been around for years, ever since the good folks at Nordic Ware started selling them to the general public. I have a couple that I have used for years and that I hope to one day pass on to my children. One tip that I picked up years ago is to always grease and butter your bundt cake pan. While most bundt pans have a non-stick surface the cake doesn’t always come out cleanly. You are using a bundt pan to get a dramatic look to your cake and having big hunks of the cake stay in the pan will really ruin your presentation.
4 1/2 ounce chocolate instant pudding mix
1 chocolate cake mix. I really like the Duncan Hines mixes.
2 cups semi-sweet chocolate chips
1 3/4 cups milk. I usually use 2% but the choice is yours. Don’t use soy milk.
2 eggs at room temperature.
This is the perfect recipe for your stand mixer. It can blend all of the ingredients easily and you have only one bowl to clean.
Heat your oven to 350 degrees.
Grease and flour a bundt cake pan.
In a small bowl whip the eggs until the yolk and egg white have blended together.
In your stand mixer’s bowl put the pudding mix and cake mix and stir with a fork. Add the milk slowly and set your mixer on medium. Gradually add the eggs and stir until well blended.
Remove the bowl from the mixer stand and stir in the chocolate chips by hand.
Pour the batter into the greased bundt cake pan and bake for 50 minutes.
Cool for 15 minutes in the pan, then finish on a cooling sheet.
Bundt Cake Topping
This cake is delicious by itself but you can add toppings and icing easily.
After the cake has cooled for about 20 minutes you can dust the top with powdered sugar. Don’t apply the sugar too heavily, just a dusting.
A chocolate icing is a perfect topping to this cake. Make your favorite glaze and drizzle it over the top of the cake. Make sure your cake is completely cooled before you add the icing. You can also use a buttercream frosting, either vanilla or chocolate, to cap this wonderful cake.
How easy is this recipe? Ignore the idea of using a cake mix and pretend that you made the cake from scratch. No one ever needs to know how the cake was created.