Double Chocolate Bundt Cakes
Double Chocolate Bundt Cake Recipe
1 package devil’s food cake mix
1 small package instant chocolate pudding mix
1 cup sour cream
3/4 cup vegetable oil
1/2 cup strong coffee (or water)
2 teaspoons pure vanilla extract
1 cups miniature semisweet chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, mix together the sour cream, oil, beaten eggs, coffee and vanilla. Stir in the cake and pudding mixes. Fold in miniature chocolate chips and pour batter into a well greased ( I use Baker’s Joy) 6 cavity bundt pan. Fill each cavity about half full.
Bake for about 20-25 minutes, or until top is springy to the touch. Cool cake in pan about for 15 minutes on a rack before inverting onto a plate. Sprinkle with powder sugar or drizzle with chocolate glaze and sprinkle with a few miniature chocolate chips.
1 cup semi sweet chocolate chips
3 Tablespoons Butter
3 Tablespoons light corn syrup
1/4 teaspoon vanilla extract
pinch of salt
Slowly melt in microwave or double boiler. Do not get too hot! Just warm enough to melt. Stirl well and drizzle over cakes.