NEVER-ENDING CHOCOLATE BUNDT CAKE
1 (18.25 oz) devil's food cake mix (mine was DH Moist Deluxe Dk. Choc. Fudge
17.53 oz)
1 (3.9 oz.) pkg. dark fudge instant pudding mix (I didn't look at the ounces,
it was the small one!)
1 1/4 cups buttermilk (I used 2% milk with lemon juice)
1/2 cup vegetable oil
1/2 cup chocolate syrup
4 eggs
1 cup semi-sweet chocolate chips.
Preheat over to 325 degrees. In large bowl, combine cake mix, pudding mix,
milk, oil, syrup, and eggs. Beat on low speed to blend, then beat on medium
speed for 2 to 3 minutes. Gently stir in chocolate chips and pour batter into
greased and floured 12-cup capacity Bundt cake pan.
Bake for 55 minute to 1 hour (mine was about 58 minutes) or until cake tester
comes out clean. Let cake cool in pan for 10 minutes, and then turn out onto
cooling rack. Sprinkle with powdered sugar for garnish or drizzle with
Chocolate Glaze. (I used Chocolate Glaze)
To make it look extra special, drizzle over white over the dark chocolate
glaze. It adds a lot of pizzazz for a professional-looking touch. (I didn't use
the white glaze)
Chocolate Glaze
1 cup semi-sweet chocolate chips
2/3 cup evaporated milk (the teeny can)
Combine chocolate and milk in small saucepan. Cook and stir over low heat until
blended and mixture comes to a boil. Lower heat and cook, stirring constantly
until thickened. (This makes A LOT OF GLAZE!!!)
WHITE CHOCOLATE DRIZZLING GLAZE
1/4 cup white chocolate baking chips, melted
***For a quick and easy way to drizzle the glaze, put the melted chocolate in a
plastic bag (like a sandwich bag) and snip off a corner. Then squeeze the bag
gently to drizzle the chocolate. (This works great!)
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