Never-ending Chocolate Bundt Cake
1 (18.25 oz) devilís food cake mix
1 (3.9 oz) package chocolate fudge instant pudding mix
1 1/4 c. buttermilk
1/2 c vegetable oil
1/2 c chocolate syrup
1 c. semi-sweet chocolate chips
Preheat oven to 325 degrees. In large bowl, combine cake mix, pudding mix, milk,
oil, syrup and eggs. Beat on low speed to blend, then beat on medium speed for 2
to 3 minutes. Gently stir in chocolate chips and pour batter into greased and
floured 12-cup capacity bundt cake pan.
Bake for 55 minutes to 1 hour, or until cake tester comes out clean. Let cake
cool in pan for 10 minutes, and then turn out onto cooling rack. Sprinkle with
powdered sugar for garnish, or drizzle with chocolate glaze.
1 c. semi-sweet chocolate
2/3 c. evaporated milk
Combine chocolate and milk in small saucepan. Cook and stir over low heat until
blended and mixture comes to a boil. Lower heat and cook, stirring constantly
White chocolate drizzling glaze
1/4 c. white chocolate baking chips, melted
For a quick and easy way to drizzle the glaze: put the melted chocolate in a
plastic bag (like a sandwich bag) and snip off a corner. Then squeeze the bag
gently to drizzle the chocolate.
To make it look extra special, drizzle white over the dark chocolate glaze.