Sunday, April 1, 2012

Classic Chocolate Bundt Cake

Pic courtesy The Sister's Cafe

I made this cake last night for Julie's baby shower and so many people raved and requested the recipe, so here it is! It's so moist and chocolate-y but not too rich. Julie made this for a dessert contest and won second place. And, the lady that won first place was a professional baker. So, pretty impressive.

Super Moist Chocolate Bundt Cake
submitted by Melanie of The Sister's Cafe

1 devils food cake mix (Dry–don’t make it according to directions on the box)
1 -4 serving instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cups milk or semisweet chocolate chips (I like milk)

Place all ingredients except chocolate chips, in a large mixing bowl. Blend with electric mixer 1 minute.
Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared bundt pan.
Bake 45-50 minutes at 350. Cool 20 minutes. Invert onto serving platter.

8 Tbsp butter (not margarine)
4 Tbsp cocoa powder
1/3 cup evaporated milk (I used 2%-it worked great)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake. This recipe makes a lot of frosting.


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