Chocolate Bundt Cake
Eva Knight's speedy single-pan meal revives comforting memories from her childhood. "The recipe goes back many years to my days at Girl Scout camp," comments the Nashua, New Hampshire cook. "It's so fun and flavorful it became an instant hit with my family."
12-15 ServingsPrep: 10 min. Bake: 55 min. + cooling
- 1 package chocolate cake mix (regular size)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 3 tablespoons baking cocoa
- 1-3/4 cups milk
- 2 Eggland's Best Eggs
- 2 cups (12 ounces) semisweet chocolate chips
- Confectioners' sugar
- In a large bowl, combine the cake and pudding mixes, cocoa, milk and
- eggs. Beat on low speed for 30 seconds. Beat on medium for 2
- minutes. Stir in chocolate chips.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at
- 350° for 55-60 minutes or until a toothpick inserted near the
- center comes out clean. Cool for 10 minutes; remove from pan to a
- wire rack to cool completely. Dust with confectioners' sugar if
- desired. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 308 calories, 12 g fat (6 g saturated fat), 32 mg cholesterol, 350 mg sodium, 51 g carbohydrate, 3 g fiber, 5 g protein.