My Favorite Chocolate Bundt Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
Very easy, very moist, and very satisfying when a chocolate fix is needed. We like to eat this cake still warm from the oven while the chocolate chips are soft. I have never bothered to frost or glaze this cake - there's rarely enough left to frost by the time the cake has cooled. Ingredients:
1 (18 ounce) box chocolate cake mix |
1 (4 ounce) box chocolate instant pudding |
4 eggs |
1 cup sour cream |
1/2 cup vegetable oil |
1/4 cup coffee |
1 tablespoon chocolate liqueur (i use tia maria) |
1/2 cup semi-sweet chocolate chips (optional) |
Directions:
1. Best results are achieved with all ingredients at room temperature.
2. Preheat oven to 325 degrees.
3. Grease and dust a bundt cake pan (I dust with granulated sugar).
4. Combine wet ingredients first, and then add dry ingredients.
5. Bake for 45 - 55 minutes or until the cake tests done with toothpick.
6. Let cool for 10 minutes (I like to sprinkle a little granulated sugar onto base of cake before inverting onto plate).
|
|