DOUBLE CHOCOLATE BUNDT CAKE RECIPES

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DOUBLE CHOCOLATE BUNDT CAKES RECIPE: HOW TO MAKE IT



Double Chocolate Bundt Cakes Recipe: How to Make It image

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

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

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



Double-Chocolate Bundt Cake Recipe | MyRecipes image

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

Baking spray with flour
1?¾ cups all-purpose flour
1 cup granulated sugar
¾ cup Dutch process cocoa
1?½ teaspoons baking powder
1?½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
? cup packed brown sugar
? cup strong brewed coffee
¼ cup canola oil
1 tablespoon vanilla extract
1 cup semisweet chocolate mini-chips
1 tablespoon sifted powdered sugar

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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