Baileys Triple Chocolate Bundt Cake Recipes

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TRIPLE CHOCOLATE BUNDT CAKE



Triple Chocolate Bundt Cake image

This is a fantastic way to perk up boxed cake mix. The whole family will love the chocolaty results, and you'll love that it doesn't cost much! -Melissa Just, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 9

1 package white cake mix (regular size)
1/3 cup sugar
4 large eggs
1 cup sour cream
2/3 cup canola oil
2 tablespoons baking cocoa
1/2 cup miniature semisweet chocolate chips
1 cup canned chocolate frosting
1 to 2 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, sugar, eggs, sour cream and oil; beat on low 30 seconds. Beat on medium 2 minutes. Remove half of the batter to another bowl; stir in cocoa until blended. Fold chocolate chips into remaining batter. , Alternately spoon batters into prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. , In a small bowl, mix frosting and enough milk to reach glaze consistency. Spoon over cake.

Nutrition Facts : Calories 384 calories, Fat 21g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 279mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

BAILEY'S CHOCOLATE BUNDT CAKE RECIPE - (3.9/5)



Bailey's Chocolate Bundt Cake Recipe - (3.9/5) image

Provided by á-3209

Number Of Ingredients 14

CAKE:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup of Baileys® Original Irish Cream
1 teaspoon ground cinnamon
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1 3/4 cups white chocolate chips
TOPPING:
1 tsp butter
1 1/2 confectionary sugar
2 tbsp. milk
2 tbsp. Baileys Original Irish Cream

Steps:

  • Preheat oven to 350ºF (175ºC). Grease and flour a 10-inch Bundt cake pan. In a large bowl, stir together cake mix, pudding mix and cinnamon. In a separate bowl mix Baileys Original Irish Cream, oil, eggs, and sour cream. Beat on low speed until blended. Then combine two bowls and beat on medium speed until blended. Stir in white chocolate chips by hand. Pour batter into prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on cooling rack, or enjoy warm. Melt butter, whisk in remaining topping ingredients. Drizzle topping over the top of cake.

TRIPLE CHOCOLATE BUNDT CAKE



Triple Chocolate Bundt Cake image

Wow. That's a lot of chocolate. Are you baker enough to take it to the limit using dark chocolate instead of semisweet?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 14

2 1/2 cups Immaculate Baking Co.™ organic all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups butter, softened
2 cups cane sugar
4 eggs
1 tablespoon vanilla
1 cup buttermilk
1 cup semisweet or dark chocolate chips
1 cup semisweet or dark chocolate chips
1/2 cup heavy whipping cream
1/2 cup white vanilla baking chips

Steps:

  • Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
  • Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.

Nutrition Facts : ServingSize 1 Serving

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