Hey there– Here’s a little cake recipe everyone should have up their sleeve. Easy, quick and it always comes out moist and tender– and so so chocolatey!
And thanks Trisha (the world’s best neighbor) for the loan of the bundt pan. I can always count on Trisha to borrow an egg or some butter when I’m out. And there’s the time she let me use her oven in the middle of her kitchen remodel on the morning when my oven went out and 20 ladies were coming for breakfast!! I hit the neighbor jackpot with Trisha!
BEST BASIC BUNDT CAKE
1 chocolate cake mix
1 box instant chocolate pudding (3.9 oz. size)
1 cup sour cream
1/2 cup canola oil
1/2 cup water
1 packet instant coffee (about a tablespoon)
2 cups chocolate chips
1/2 cup whipping cream
2 tab. butter
1 cup chocolate chips
So easy– with an electric mixer beat together the cake mix, pudding mix, sour cream, oil, water, eggs and instant coffee for 4 minutes. Then stir in the chocolate chips.
Spoon the batter into a bundt pan (or any tube baking pan) that has been sprayed with cooking spray. Put it into a 350 degree oven for 50 to 60 minutes– until a toothpick inserted into the cake comes out clean.
Let the cake cool completely before you invert it onto a pretty plate.
To make the glaze, heat the butter and cream in a sauce pan until it just starts to simmer. Turn off the heat and stir in the 1 cup chocolate chips. Keep stirring briskly for 3 or 4 minutes to temper the chocolate.
Drizzle it over the cooled cake. Yummm!