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Favorite Chocolate Bundt Cake

Author/Submitted by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Servings: 12
Categories: Cakes / Chocolate / Desserts

1  package  Cake mix, devil's food or chocolate
1  package  Instant pudding mix, chocolate
4    Eggs
1/2  cup  Vegetable oil
1  cup  Sour cream
12  ounces  Semisweet chocolate chips
    Powdered sugar

1. Preheat oven to 350 F. In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream, and 1/2 cup water. Beat with an electric mixer on low just until blended. Beat on medium speed 4 mins, scraping down sides of bowl often. Stir in chocolate chips.

2. Turn into a well-greased 12-cup bundt pan. Bake 50 to 60 mins, or until a cake tester inserted in center comes out clean. Let cool 10 to 15 mins in pan, then invert to unmold onto a rack or serving plate and let cool completely. Sift powdered sugar over top.

3. Variation: MOCHA ORANGE CHOCOLATE CAKE Before beating, add 1/4 cup coffee-flavored liqueur and 2 Tbs grated orange zest to cake mix along with other ingredients. Proceed as directed in recipe above.

4. Variation: RASPBERRY FUDGE CAKE Before beating, add 1/4 cup raspberry-flavored liqueur to cake mix along with other ingredients. After add chips to batter, gently mix in 1/2 cup raspberry jam. Proceed as directed in recipe above.

5. Variation: PEANUT BUTTER PUDDING CAKE Substitute 1 (4 1/8-oz) package instant chocolate peanut butter chip pudding and pie filling mix for chocolate fudge or other chocolate pudding mix. Use 1 1/2 or 2 cups peanut butter-flavored chips instead of chocolate chips. Proceed as directed in recipe above.

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