Do you remember when bundt cakes were all the rage back in the 70’s and 80’s (if you were around)?
One of my favorites was this chocolate bundt with a macaroon filling, made by Pillsbury or Duncan Hines. I loved that cake mix. When they took it off the market I about cried.
Today’s version doesn’t have the macaroon filling but it’s oh so chocolaty, so you chocolate lovers are going to place this one in your top 10 category. Just the name itself give you a bit of confidence that it truly is easy and breezy.
It really is!
The bundt cake pan was hidden with semi-used pots and pans in my basement closet. About the only time I used this bundt pan is to make ice rings for holiday punch.
The family agrees that rich, decadent chocolate cake is much better in this pan than ice. I hope you agree.
Easy Breezy Chocolate Bundt Cake (Adapted from Cooking with Grace cookbook)
Ingredients
- 1 box chocolate cake mix
- 1 small box instant chocolate pudding
- 8 oz. sour cream
- 3 eggs
- 3/4 C oil
- 3/4 C water
- 1 t vanilla
- 8 oz. chocolate chips
Instructions
- Oven 350 degrees
- Mix all ingredients together except for the chocolate chips with a mixer.
- Pour into greased bundt pan. Bake 45-55 min on middle rack.
- Serve with confectioner's sugar, or drizzle hot fudge over ice cream and cake.
As you can see I’ve paired it with chocolate chip ice cream and a little Hershey’s syrup. 🙂 Yum! Wish you were sitting across the table from me having a bite and enjoying rich conversation.
