Double Chocolate Cake

Ingredients

Cake

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder

• 1 (3 1/2 ounce) box chocolate, cook-and-serve pudding and pie mix
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter substitute or unsalted butter (such as I Can't Believe It's Not Butter for Baking)
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 cup milk
• 2 teaspoons vanilla extract

Chocolate Glaze

• 6 tablespoons heavy cream

• 1 (6 ounce) package semi-sweet chocolate chips

Drizzle

• 3 ounces white baking chocolate, broken apart
• 1 teaspoon vegetable oil

Directions

1. 1

   Cake: Heat oven to 350 degrees F; coat 12-cup bundt pan with nonstick cooking spray.

2. 2

   Combine flour, cocoa, pudding mix, baking powder and salt in a bowl.

3. 3

   Beat butter and sugar until light, 2 minutes.

4. 4

   Beat in eggs, one at a time, beating well after each.

5. 5

   Alternately beat in flour mixture and the milk, beginning and ending with flour mixture.

6. 6

   Stir in vanilla an pour into prepared pan.

7. 7

   Bake at 350 degrees for 46-50 minutes or until cake springs back when pressed.

8. 8

   Cool cake in pan for 15 minutes.

9. 9

   Remove cake from pan to rack; let cool completely.

10. 10

    Chocolate Glaze: Place cream in small saucepan.

11. 11

    Bring just to a boil over medium heat, about 3 minutes.

12. 12

    Add chocolate; stir until melted and smooth.

13. 13

    Return to low heat, if needed.

14. 14

    Spoon over cake; let stand.

15. 15

    Drizzle: Combine white chocolate and oil in small microwave-safe bowl.

16. 16

    Microwave about 1 minute, stirring halfway through, until melted.

17. 17

    Stir until smooth.

18. 18

    Let cool slightly, 5-10 minutes.

19. 19

    Drizzle over chocolate glaze; let set.