Chocolate Bundt Cake

Today is National Chocolate Cake Day! I can totally get behind celebrating that! There is nothing quite like a slice of chocolate cake and a tall glass of cold milk. Yum!

Captian Cavedweller’s grandmother Nell introduced me to this delicious wonderful cake not long after we met. It turns out moist and so good every time. I’ve taken it to countless potlucks, baked it for birthdays, and served it during parties. It is always a big hit.

This cake is the reason I adore bundt cakes. Grandma Nell was a master at “doctoring” cake mixes into new and wondrous creations and her Chocolate Bundt Cake recipe is my favorite of all.

Chocolate Bundt Cake

Ingredients:

1  Chocolate Cake Mix (18 ounce box)

1 small box of instant chocolate pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup chocolate frosting

berries (optional)

whipping cream (optional)

mint leaves (optional)

Directions:

Lightly beat eggs. Add cake mix, then mix in cake mix, pudding, sour cream, water, and oil. Beat on high speed for a minute. The batter will be thick.

Pour into greased and floured (or sprayed with non-stick spray) bundt pan. Bake at 350 degrees of one hour or until edges start to pull away from the pan. Remove from oven, cool, then invert on serving plate and garnish.

You can use a fun bundt pan shape to make this cake look like you went to a lot of work (when you really didn’t).

I like to finish the cake with  chocolate frosting (right out of the can is perfectly fine) that has been warmed. Use about 1/2 cup and microwave for 10-15 seconds, just until it starts to melt. Pour over the top of the cake. You can dust it with powdered sugar or cocoa powder or top with festive sprinkles. You can also pour on caramel sauce and serve while the cake is warm. This is especially tasty when served with a side of Dulce de Leche ice cream. Trust me. It will nearly make you faint with bliss.

Most often, I make the cake the day before I plan to serve it, then refrigerate and serve chilled. My favorite presentation is to plate it with a dollop of whipped cream and fresh raspberries and a sprig of fresh mint. So good!