When I need a delicious, moist chocolate bundt cake, I go to this one often!
It is so moist it is like the frosting is inside the cake! So delicious! This simple recipe came out in 1975 by JELLO! There are many variations of it out there.
I used my EASY GANACHE recipe in the cake pictured. See the notes at the bottom of the recipe for the EASY GANACHE. It is also on my web site.
This cake is delicious served plain! But you can top it with a sprinkling of confectioner’s sugar or a frosting if you’d like.
JELLO published a different frosting with the cake, but I like my Ganache better.
The nutritional values are based on just the cake, not with the Ganache.
I make this bundt cake when I want “easy, fast, and great”!
The BEST PART: it takes under five minutes to prepare it from start to putting it in the oven!
A cake for chocolate lovers!
Enjoy!
Inside Out Chocolate Bundt Cake
Equipment
- 1 12-cup standard Bundt pan
Ingredients
- 1 package (15.25 ounces) chocolate cake mix
- 1 package (3.9 ounces) chocolate instant pudding mix
- 12 ounces chocolate chips
- 1 3/4 cups milk
- 2 eggs
Instructions
- Preheat the oven to 350℉.
- Use baking spray or grease and flour a standard 12-cup bundt pan.
- Combine all the ingredients by hand or with a mixer until well-blended, about 2 minutes.
- Bake AT 350℉. for 50-55 minutes or until the cake springs back when lightly pressed with finger.
- Cool the cake on a wire rack for 15 minutes, then run a knife around the edges of the cake and remove it from the pan.
- . This cake is delicious served plain, or you can dust the top with confectioner's sugar, or pour a glaze on top if you'd like. See my NOTES below for my EASY GANACHE recipe that is in the picture.