Chocolate Bundt Cake Recipe

Chocolate Bundt Cake Recipe photo by Taste of Home

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Chocolate lovers will delight in this moist rich cake that's easy to prepare using handy mixes and canned frosting. "I only make this dessert if I'm taking it somewhere," reports Nancy Baker of Boonville, Missouri. "I don't want it sitting in my kitchen, where I might be tempted to eat it all!"

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Chocolate Bundt Cake Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12-14 Servings

15 60 75

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (8 ounces) sour cream
3 eggs
1/2 cup canola oil
1/2 cup water
4 ounces German sweet chocolate, grated
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped pecans
1/2 cup chocolate frosting, melted
Pecan halves

Directions

In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water. Beat on low speed for 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 463 calories, 26 g fat (9 g saturated fat), 56 mg cholesterol, 375 mg sodium, 56 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Chocolate Bundt Cake in Quick Cooking March/April 2001, p45