Inside Out Chocolate Bundt Cake

A delicious moist, chocolate bundt cake, that takes under 5 minutes to prepare! It tastes like the frosting is inside the cake, yet it slices beautifully! JELLO published this recipe in 1975 and it has been a favorite for decades!

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Prep Time4

Cook Time50

Course: Dessert

Cuisine: American

Servings: 16

Calories: 131

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.

EXTRA TIP:

SUGGESTION: The glaze in the picture I used is my EASY GANACHE recipe. To make it, just stir together in a microwave-safe bowl 1-1/4 cups chocolate chips and 1/4 cup vegetable oil. Microwave it for 1 minute, then vigorously stir until all the chocolate chips are melted. Pour it over the top of the cake to drip down the sides.

Nutrition