Saturday, January 19, 2013

Double Chocolate Bundt Cake

Have you ever had a dinner or shower or get-together of ANY kind where you're bringing the dessert and you're short on hands-on time  but need something that will impress? *Enter Chocolate Bundt Cake.

This recipe is a no-fail amazingly delicious and easy recipe. Best part -- everywhere I take it people rave at how pretty it is and delicious it tastes. Doesn't get much better than that! Trust me, this is one you don't want sitting on your counter for days (like it would ever last that long) becasue it truly stares you down until you eat every. last. crumb. and love it!  :)  

Comes from Taste of Home with my own little tweaks

And -- yes I actually DO know how to focus my camera :) Unfortunately I was hurrying and only took one picture of the whole cake so pretend like it's a beautiful crisp picture tempting you with a cake that you will love, instead of the blurry one above. 
1 package chocolate cake mix (regular size) 
1 package (3.9 ounces) instant chocolate pudding mix 
3 tablespoons baking cocoa 
1-3/4 cups milk 
2 eggs 
2 cups (12 ounces) semisweet chocolate chips 
1/2 cup powdered sugar
1 tbsp cocoa powder (*more to taste)
3 Tbsp milk  
Confectioners' sugar


In a large bowl, combine cake mix, pudding mix, cocoa, milk and eggs. Beat on low for 30 seconds. Turn up the speed and beat on medium for another 2 minutes. Stir in the chocolate chips. **If you don't love rich rich rich chocolate leave out the chocolate chips. They are of course delicious but they are quite rich and the cake is still divine without them. (yes, I said sometimes less chocolate is still divine, don't crucify me)

Grease and flour a bundt cake pan (I believe the *correct* term would be a 10 in. fluted tube pan). Pour cake batter into pan and bake at 350º for 55-60 minutes until a toothpick comes out clean. Always test close to the center since that will take the longest to cook! 

Cool the cake for ten minutes in the pan and then flip it out onto a wire rack and let it cool completely. 

Mix powdered sugar, cocoa powder and 2 Tbsp milk briskly with a fork until your icing is well mixed but not runny. If needed add the third Tbsp milk and any more that you may need. A good rule of thumb is if it runs off the fork in a steady stream but is still slightly thick. This consistency is best for drizzling so it stays even. 

Drizzle with icing and dust with confectioners' sugar if desired. 

Yield: 12-15 servings.

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