Ultimate Chocolate Fudge Bundt Cake
OMG....This cake was awesome. I found this on Pinterest. This will now be my go to chocolate cake recipe. I didn't use all semi-sweet chips. I used what I already had in the freezer. I used a 50/50 mixture of semi sweet and milk chocolate chips. Also, the chocolate fudge sauce recipe will be at the bottom of this posting. That was really easy to make and pretty darn good. A perfect sauce for this cake. The links for each recipe is included with the recipe.
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Serves: 8-12
Ingredients
- 1 (18.25 oz.) chocolate cake mix
- 1 (3.4 oz.) package instant chocolate pudding mix
- 2 cups sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease and flour a 10-inch bunt pan.
- Beat all ingredients (except chocolate chips) until well blended. Fold in chocolate chips.
- Spoon batter (it will be thick) into prepared pan.
- Bake for 50 minutes to 1 hour.
- Cool for 15 minutes in the pan before turning out onto a wire rack to cool completely.
Nutrition Information
Serving size: 12 servings
Chocolate Fudge Sauce
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Ingredients
- 1/4 cup light corn syrup
- 6 ounces semisweet chocolate chips
- 3/4 cup heavy cream
Instructions
- In a small saucepan, combine corn syrup and chocolate chips over medium-low heat.
- Stir occasionally until smooth, 4-5 minutes.
- Whisk in heavy cream until smooth and well blended.
- Serve warm, or cool to room temperature before transferring to an airtight container.
- Store any unused sauce in the refrigerator for up to 3 weeks.
Nutrition Information
Serving size: 1 cup
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