DOUBLE CHOCOLATE BUNDT CAKES RECIPE: HOW TO MAKE IT
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!"
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.
Nutrition Facts : Calories 463 calories, FatContent 26g fat (9g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 375mg sodium, CarbohydrateContent 56g carbohydrate (39g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
DOUBLE-CHOCOLATE BUNDT CAKE RECIPE | MYRECIPES
Dutch process cocoa makes this tender cake exceptionally dark and rich.
Provided by MyRecipes
Total Time 1 hours 16 minutes
Prep Time 16 minutes
Cook Time 45 minutes
Yield 16 servings (serving size: 1 slice)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Heavily coat a 12-cup nonstick Bundt pan with baking spray; set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl. In a large bowl, beat eggs and next 5 ingredients with a mixer at medium speed 1 minute or until just combined. Add flour mixture to egg mixture; beat at high speed 1 minute. Stir in chocolate mini-chips.
- Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Remove cake from pan; cool completely on wire rack. Dust with powdered sugar.
Nutrition Facts : Calories 250 calories, CarbohydrateContent 42.2 g, CholesterolContent 27 mg, FatContent 11.4 g, FiberContent 1.8 g, ProteinContent 3.9 g, SaturatedFatContent 2.5 g, SodiumContent 186 mg
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Reviews 5.0
Total Time 1 hours 5 minutes
Calories 263.9 per serving
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DOUBLE CHOCOLATE BUNDT CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 1 hours 15 minutes
Category birthday, dinner party, feed a crowd, Halloween, romantic meals, Valentine's Day, baking, dessert
Cuisine American
- Preheat oven to 350 degrees. Grease 12-cup Bundt pan. On sheet of waxed paper, stir together flour, baking soda, baking powder, and salt. In 2-cup measuring cup, mix cocoa, espresso-coffee powder, and hot water until blended; set aside. In large bowl, with mixer at low speed, beat sugar, oil, egg whites, and whole egg until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low; beat in cocoa mixture, chocolate, and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined, scraping bowl occasionally with rubber spatula. Pour batter into prepared plan. Bake 45 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. With small knife, loosen cake from side of pan; invert onto wire rack. Cool completely. Meanwhile, prepare Mocha Glaze. Place cake on cake plate; pour glaze over top of cooled cake, letting it run down sides. Allow glaze to set before serving. Each serving with mocha glaze: About 280 calories, 4 g protein, 53 g carbohydrate, 7 g total fat (2 g saturated), 2 g fiber, 14 mg cholesterol, 230 mg sodium. Each serving without mocha glaze: About 235 calories, 4 g protein, 42 g carbohydrate, 7 g total fat (2 g saturated), 2 g fiber, 14 mg cholesterol, 225 mg sodium.
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