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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Named after the shape of the bundt pan I use, Cathedral Cake is rich, decadent, and bold. The crunchy outer layer encases a warm, fluffy, chocolaty heaven. Not only is it divine, but it is extraordinarily easy to make. Perfect for beginner chefs or bakers wishing to impress and amaze dinner guests, partiers, co-workers, or even the family. Ingredients:
1 (16 ounce) package duncan hines yellow cake mix (or any yellow cake mix that does not contain pudding) |
2 (16 ounce) packages instant chocolate pudding mix |
1 1/2 cups water |
1/2 cup vegetable oil |
2 teaspoons vanilla |
4 eggs |
1 (12 ounce) package chocolate chips |
Directions:
1. Preheat the oven to 325 degrees Fahrenheit.
2. Blend all ingredients (except the chocolate chips) until the mixture is smooth and free of bumps.
3. Once the mixture is fully blended, fold in the chocolate chips. Make sure the chips are evenly distributed across the entire mix.
4. Grease your bundt pan. [Note: the more grooves, nooks, corners, and crannies your pan has, the more grease you will need.).
5. Lightly dust the pan with flour. This will assist in post-oven cake removal.
6. Bake for 1 hour. [Note: this does not mean open the door every five minutes to check on it. I highly doubt your cake will get up and run away!].
7. Allow to cool in the pan for 1.5 hours. A complex bundt pan will require more cooling time.
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