Recipe: Easy, No Frosting Chocolate Bundt Cake
When it comes to making a cake, I’ve always recommended starting from scratch. It really isn’t much more involved than using a cake mix, but the taste is much more rich and complex than anything you’ll get out of a box. Well, until now.
The recipe I’m sharing today is one that I enjoyed a few times, courtesy of my baking friend Becky, and was sure that it was a “from scratch” work of art. When I finally convinced her to share the recipe, she giggled and said, “This cake is a fraud. It comes from a box.”
I couldn’t believe it! It was too decadent, too moist, too velvety to come from a box! In fact, it’s so decadent that Becky serves it with a dusting of powdered sugar–no frosting! It simply doesn’t need it. The added ingredients–instant chocolate pudding mix, sour cream, and chocolate chips–plus the beautiful bundt design transform a simple boxed mix into something we thought only fairy godmothers were capable of producing.
Try it today; I know you’ll love it. And if you don’t want to reveal to your friends and family that it started with a boxed mix, I won’t tell anybody!
Easy, No Frosting Chocolate Bundt Cake
1 Devil’s Food Cake Mix (plus, oil, eggs, and water called for on the box)
1 cup sour cream
1 small package instant chocolate pudding
2/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Prepare cake mix according to the directions on the box. Add sour cream, pudding mix, and chocolate chips, mixing well. Pour batter evenly into a greased and floured bundt pan. Bake for 50-55 minutes, or until an inserted toothpick comes out clean. Allow cake to cool before removing from the pan with a rubber spatula onto a serving dish. Dust generously with powdered sugar before serving.