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Never-ending Chocolate Bundt Cake




Source of Recipe


Mary


Recipe Introduction


***** 5 STAR (at my house LOL) Source - unknown


List of Ingredients




1 (18.25 oz) Chocolate cake mix *
1 (3.9 oz.) pkg. dark fudge instant pudding mix
1 1/4 cups buttermilk
1/2 cup vegetable oil*
1 tsp. Pure vanilla
1/2 cup chocolate syrup (or Hershey’s New Dark Chocolate Syrup)
1-2 Tablespoons instant coffee crystals*
4 eggs
1-2 cups semi-sweet chocolate chips*

Recipe



Preheat oven to 325°F. In large bowl, combine cake mix, pudding mix, milk, oil, syrup, instant coffee crystals and eggs. Beat on low speed to blend, then beat on medium speed for 2 to 3 minutes. Gently stir in chocolate chips and pour batter into greased and floured 12-cup capacity Bundt cake pan.

Bake for 55 minute to 1 hour (mine was about 58 minutes) or until cake tester comes out clean. Let cake cool in pan for 10 minutes, and then turn out onto cooling rack. Sprinkle with powdered sugar for garnish or drizzle with Chocolate Glaze. (I used Chocolate Glaze)

To make it look extra special, drizzle White Chocolate Drizzling Glaze over the Dark Chocolate Glaze. It adds a special touch and really makes it pop.

Chocolate Glaze:
1 cup semi-sweet chocolate chips
2/3 cup evaporated milk

Combine chocolate and milk in small saucepan. Cook and stir over low heat until blended and mixture comes to a boil. Lower heat and cook, stirring constantly until thickened.

WHITE CHOCOLATE DRIZZLING GLAZE:
Place 1/2 cup White Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at HIGH (100%) 45 seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; Then squeeze the bag gently to drizzle the white chocolate on top of the chocolate glaze..
Be sure the white chips contain cocoa butter. They melt much better. I noticed Sam’s Chips contain the cocoa butter, and are even cheaper.

*Mary K's NOTES: I used, “Betty Crocker Triple Chocolate Cake Mix,” and 1 1/2-2 cups of Hershey’s Dark Chocolate Chips in the batter. Try substituting a cube of butter which has been laid out to soften for the oil. If you want a sweeter chocolate cake then you will want to use the regular chocolate syrup, and the sweeter chocolate chips….at least semi-sweet chocolate chips, even more mild would be the milk chocolate chips, or you could use a mixture of them. I use 2 TBSP. of Folgers Coffee Crystals. I hope you all enjoy. I am an awful chocoholic, and have been known to make my own dark Hot Fudge chocolate sauce, to use with this one.