It was my dad’s birthday the other day, and I often make him desserts for his birthday gift because he loves dessert, and because parents are impossible to buy for (am I right????)! So my mom gave me a recipe for a bundt cake she knew he had recently tried and really liked. The original recipe is HERE.
- 1 (15.25-oz) box Devil’s Food cake mix
- 1 (5.9-oz) package instant chocolate pudding mix
- ½ cup warm water
- ½ cup canola oil (or vegetable)
- 4 eggs, beaten
- 1 cup sour cream
- 1½ cups semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
Preheat oven to 350. Put all of the cake ingredients in a bowl, and mix.
Spoon that pile of heaven into a (pre-sprayed) bundt cake pan. The batter will be thick; notice I said “spoon”, I didn’t say “pour”.
Bake in oven at 350 degrees for 50-60 minutes, or until toothpick comes out clean.
Put a plate upside-down on top of the bundt pan and carefully flip everything over. If your pan was nicely greased like mine, the cake will ka-chunk out of there neatly onto the plate.
Let cool and prepare the glaze by putting glaze ingredients in microwave-safe bowl and microwaving for 2 minutes, stopping every 30 seconds to stir.
Glaze will be runny straight out of the microwave, so give it a couple of minutes to thicken up. When cake is fully cooled, pour glaze over it. I poured extra glaze into the center so that people could add more to their piece if they liked. Why else would we make cake with a hole in the center?
You can add chocolate shavings, raspberries, or whatever toppings you’d like. I used raspberries from my backyard (and I put extra raspberries in the center on top of the extra glaze…like a pool of deliciousness). Now add whipped cream, ice cream, whatever, and enjoy!