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| Chocolate Bundt® Cake |
"This is my favorite chocolate cake ever. Given to me by a friend as a 'get well' cake, I've managed to coerce him into giving me the recipe. So good it needs no frosting!"
Ingredients :
- 1 (18.25 ounce) package chocolate cake mix
- 1 (16 ounce) container sour cream
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1/3 cup vegetable oil
- 1/2 cup brewed coffee
- 3 eggs
- 1 (6 ounce) package chocolate chunks
Instructions :
| Prep : 15M | Cook : 20M | Ready in : 1H20M |
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- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10-inch fluted tube pan (such as Bundt(R)).
- Mix cake mix, sour cream, pudding mix, vegetable oil, coffee, and eggs together in a bowl; fold in chocolate chunks. Pour batter into the prepared pan.
- Bake in the preheated oven until cake springs back when lightly touched, 65 to 75 minutes. Cool in pan on a wire rack. Slice cake and microwave each piece for 10 seconds to serve.
Notes :
- An optional idea is to let cake cool; slice strawberries and put on the top of the cake, then pour magic shell over the cake, then store in the fridge until it hardens.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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