Cake Mix Chocolate Bundt Cake
The latest version of doctored chocolate Bundt cake using eggs, milk, instant pudding mix, sour cream and melted butter. This recipe goes with Betty Crocker Super Moist, but other brands should work.
Servings 12 people
Cost 5
Ingredients
- 1 box Betty Crocker Super Moist Chocolate Fudge Cake or 1 15.25 oz box Duncan Hines** (13.25 oz)
- 3.9 oz instant chocolate pudding mix (110 grams)
- 3 large eggs, bring to room temperature
- ¾ cup milk, can be regular or chocolate milk
- 1 cup sour cream
- ⅓ cup melted butter or ¼ cup oil
- ½ cup miniature chocolate chips
Ganache Glaze
- 3 oz dark chocolate, chopped
- ½ tablespoon butter, room temperature
- ½ tablespoon corn syrup
- ⅓ cup heavy cream, plus a little more if you want it thinner
Instructions
- Preheat oven to 350 degrees F. Spray a 10 inch Bundt pan with flour-added baking spray or just grease and flour using your favorite greasing method.
- In a large mixing bowl, combine the cake mix, pudding mix, eggs, milk, sour cream and melted butter.
- Stir and then beat with an electric mixer, scraping the side of the bowl, for two minutes. Add the chocolate chips and stir until evenly distributed.
- Spread mixture evenly in the pan and run a knife through it to remove air bubbles. Bake for about 45-50 minutes, then test with a cake skewer or toothpick (pick should come out clean) to see if it is done.
- Let the cake cool for about 15 minutes, then carefully loosen around the edges with a knife and turn cake from pan.
- To make the glaze, combine the chopped chocolate, butter, and corn syrup in a small bowl. Heat the heavy cream in a small saucepan. Remove from heat and add the chocolate mixture to the cream. Stir until smooth. Alternatively, you can heat the cream in a microwave-safe Pyrex 2 cup measure, then add the chocolate mixture to the hot cream. Stir until smooth, then drizzle over the cake. Store at room temperature.
Notes
If using the 15.25 oz box of Duncan Hines, just add another ¼ cup of milk