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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 16 servings |
||
| Calories 319 | ||
| Calories from Fat 123 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.7g | 21% | |
| Saturated Fat 6.0g | 30% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 390mg | 16% | |
| Potassium 224mg | 6% | |
| Total Carbohydrate 51.2g | 17% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 34.9g | ||
| Protein 4.0g | 7% | |
Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze
SERVES 16 , 1 Cake
Ingredients
Cake
- 1 (18 1/4 ounce) package devil's food cake mix
- 1 (4 ounce) package instant chocolate pudding mix
- 2 cups semi-sweet chocolate chips
- 1 3/4 cups water
- 2 eggs, beaten
- 1 teaspoon vanilla extract
Chocolate Glaze
- 3 tablespoons cocoa
- 2 tablespoons butter, melted
- 1 cup powdered sugar (10X)
- 2-3 tablespoons hot water
Directions
1
Cake: Preheat oven to 350°.2
Grease and flour bundt pan, set aside.3
In large mixing bowl, combine cake mix, pudding mix and chocolate chips.4
In another bowl, combine water, eggs, and vanilla mixing well.5
Add egg mixture to dry mixture and mix with spoon until just blended.6
Pour into prepared pan.7
Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.8
Cool 15 to 20 minutes before removing cake from pan.9
When completely cool, drizzle cake with Chocolate Glaze.10
Chocolate Glaze: Combine all ingredients in bowl.11
Mix with spoon until smooth.
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- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Chef #849354
On Jul 2, 2009
I have made this cake twice in the last 3 days and it is great!! The first time, I only changed the chocolate chips, since all I had was milk chocolate and I probably only used 3/4 cup. It was very moist and we liked it alone or with ice cream. Tonight I wanted to try the reduced sugar devil's food cake mix since we are trying to watch our sugar. I also used the sugar free pudding mix and probably only 1/2 cup milk choc. chips. I was worried when it was cooking that it was turning out way to dry, but it turned out very nice. Of course not AS good as the original, but when we added the (no sugar added) vanilla ice cream to the warm cake, it was SO great and you couldn't tell the difference (kids and everyone else loved it too!). Both times I used a 13x9 pan and then poked it many times with a toothpick after it baked. Then I would pour a little icing on to let it soak in, wait about 5-10 mins (if that!) and use the rest. I will definitely be using this recipe again, esp. the reduced sugar way so I won't feel so bad when I eat so much!!!!
From: -OceanGirl-
On Jun 26, 2009
Absolutely delicious. I did learn that a little bit goes a long way. It is very, very rich. But if you cut yourself a SMALL piece and top it with some vanilla ice cream it is pure bliss! Plus, it was super easy to whip up. I will make it again for sure.
From: Mary Scheffert
On May 15, 2002
Totally yummy cake! I made this for a co-worker's birthday, and had lots of compliments. I added some finely chopped pecans just on top of the frosting. This cake was so good & easy, and I like the fact that there's no oil in it. I am making it again this weekend for family, and will keep this recipe handy, 'cuz I'm sure I'll be making it over & over! Thanks for posting a great recipe. -M
From: Denise Griffin
On Jan 14, 2003
Oh my!! CAUTION: You must be a chocoholic to love this cake! This is simply the best, easiest, moist, chocolately chocolate cake I have ever made or eaten. It is simply Heavenly. The recipe itself doesn't sound overly rich, but trust me, this one is it - if you have been looking for that perfect chocolate cake to satisfy that chocolate craving. A winner all the way!! LOVED IT!! Thanks so much for sharing CC!!
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