Be generous with the chocolate frosting. Let it drizzle down the sides and pool along the bottom.
Hubby’s Grandma Nell loves to cook and she shared this chocolate cake recipe with me years ago. I start drooling just thinking about making it because it is so moist and good. It turns out delicious every time and is really simple to make.
My BFF and her husband came to help us with a project a few weekends ago. I made this cake to serve for dessert and her husband, who is a fellow chocolate devotee, seemed to really enjoy it as well.
The ingredients.
The cake batter will be really thick, so don't be surprised when it turns out that way. All will be well in the end.
Once the cake is baked and cooled, put it on your platter or cake stand. I love this bundt pan made of silicone. It is a breeze to get the cake out.
The bare cake, begging for frosting.
As I mentioned before, be generous in your chocolate drizzle.
Finally, enjoy the fruits of your labor. Your taste buds will thank you!
Chocolate Bundt Cake
1 Triple Chocolate Betty Crocker Cake Mix (18 ounce box)
1 small box of instant chocolate pudding
1 cup sour cream
1/2 cup water
1/2 cup oil
3 eggs
1/2 cup chocolate frosting
berries (optional)
whipping cream (optional)
mint leaves (optional)
Combine all ingredients in a large mixing bowl and pour into a greased and floured bundt pan. Bake at 350 degrees of one hour or until edges start to pull away from the pan.
You can use a fun bundt pan shape to make this cake look like you went to a lot of work (when you really didn’t). I like to finish the cake with some pre-made chocolate frosting (yes, right out of the can) that has been warmed. Use about 1/2 cup and microwave for 10-15 seconds, just until it starts to melt. Pour over the top of the cake. You can dust it with powdered sugar or cocoa powder or top with festive sprinkles. You can also pour on caramel sauce and serve while the cake is warm. This is especially taste when served with a side of Dulce de Leche ice cream. Trust me. It will nearly make you faint with bliss.
I like to make the cake the day before, frost it then refrigerate and serve chilled. My favorite presentation is to serve it with a dollop of whipped cream and fresh raspberries. So good!
Enjoy and Happy Entertaining!
Shanna
(aka – The Chocoholic)
Savvy Entertaining 
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