Chocolate Bundt Cake Recipes Using Cake Mix

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SUPER CHOCOLATE BUNDT CAKE (USES CAKE MIX)



Super Chocolate Bundt Cake (Uses Cake Mix) image

Make and share this Super Chocolate Bundt Cake (Uses Cake Mix) recipe from Food.com.

Provided by BlondieItaliana

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
1 1/4 cups water
1/3 cup vegetable oil
4 eggs
bakers joy cooking spray
1/2 cup chocolate frosting

Steps:

  • Heat oven to 350°F Spray 12-cup Bundt pan with "Bakers Joy" cooking spray (or grease & flour the pan).
  • In large bowl, combine cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pan.
  • Bake at 350°F for 45 to 60 minutes or until toothpick inserted in center comes out clean.
  • Cool 30 minutes; invert onto serving plate.
  • Frost when completely cool by heating frosting in small saucepan just until melted. Spoon glaze over cake, allowing some to run down sides.

Nutrition Facts : Calories 264.3, Fat 12.8, SaturatedFat 2.6, Cholesterol 52.9, Sodium 404.6, Carbohydrate 36.4, Fiber 1.1, Sugar 22.1, Protein 3.8

CHOCOLATE BUNDT CAKE



Chocolate Bundt Cake image

With help from a boxed mix, pudding, sour cream, and chocolate chips, this rich, moist, and decadent chocolate Bundt cake is ready for the oven in just 10 minutes!

Provided by Blair Lonergan

Categories     Dessert

Time 3h5m

Number Of Ingredients 8

1 (15.25 ounce) box Devil's Food chocolate cake mix ((or sub with regular chocolate cake mix))
1 cup (8 ounces) sour cream, at room temperature
1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix)
½ cup water
½ cup vegetable oil
4 large eggs, at room temperature
1 ½ cups miniature chocolate chips
Powdered sugar, for dusting

Steps:

  • Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
  • In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
  • Use a wooden spoon or a spatula to gently fold in the chocolate chips.
  • Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
  • Bake for 50 minutes - 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
  • Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
  • Once cake is completely cool, dust with powdered sugar.

Nutrition Facts : ServingSize 1 slice, Calories 463 kcal, Carbohydrate 54.8 g, Protein 4.4 g, Fat 26 g, SaturatedFat 10.8 g, Cholesterol 70.4 mg, Sodium 585.5 mg, Fiber 0.8 g, Sugar 38.5 g

CREME-FILLED CHOCOLATE BUNDT CAKE



Creme-Filled Chocolate Bundt Cake image

Everything you remember about the iconic Hostess Cupcake is here, from the chocolatey icing with the white loopy swirl to the fluffy cream filling inside.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 6

One 15.25-ounce box devil's food cake mix (plus required ingredients)
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons unsalted butter
1 cup marshmallow fluff
1 1/2 cups confectioners' sugar
1/3 cup plus 1 tablespoon heavy cream
4 ounces semisweet chocolate chips

Steps:

  • Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
  • Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
  • Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
  • Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

ULTRA MOIST EASY CHOCOLATE BUNDT CAKE



Ultra Moist Easy Chocolate Bundt Cake image

This cake is so easy, I throw it together when I make my bread machine challah as this recipe calls for whites, and the challah calls for yolks. The results are a delicious moist cake, that you can't help sneaking another piece. You can make it more chocolatey if you wish by folding in 1 C. of chocolate chips before baking. If this is made with Duncan Hines cake mix, it will be pareve (dairy (lactose) and meat free) If using the chocolate chips and want it pareve, be sure to use dairy free ones, I like the 365 whole foods brand.

Provided by Lee Hock

Categories     Dessert

Time 55m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 6

1 (18 ounce) box chocolate cake mix
1 (3 1/2 ounce) box chocolate instant pudding
3 egg whites
1 egg
1/2 cup vegetable oil
1 1/4 cups water

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a bundt or tube cake pan.
  • Mix the above ingredients with a mixer on low until moistened. Scrape down the sides.
  • Mix on medium speed for 2 minutes.
  • Pour batter into prepared pan.
  • Bake 50-60 minutes until done.
  • Let stand 10-15 minutes in pan before removing.

Nutrition Facts : Calories 363.8, Fat 19.6, SaturatedFat 3.3, Cholesterol 18.6, Sodium 583.6, Carbohydrate 45.9, Fiber 1.6, Sugar 26.2, Protein 4.9

DOUBLE CHOCOLATE BUNDT CAKES



Double Chocolate Bundt Cakes image

Chocolate lovers will delight in this moist rich cake that's easy to prepare using handy mixes and canned frosting. "I only make this dessert if I'm taking it somewhere," reports Nancy Baker of Boonville, Missouri. "I don't want it sitting in my kitchen, where I might be tempted to eat it all!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
3 large eggs
1/2 cup canola oil
1/2 cup water
4 ounces German sweet chocolate, grated
1 cup semisweet chocolate chips
1/2 cup chopped pecans
1/2 cup chocolate frosting, melted
Pecan halves

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.

Nutrition Facts : Calories 463 calories, Fat 26g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 375mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE {NOTHING BUNDT CAKES COPYCAT}



White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} image

Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.

Provided by Steph Loaiza

Categories     Dessert

Time 2h30m

Number Of Ingredients 13

15.25 ounces white cake mix (1 package)
3.9 ounces instant white chocolate pudding mix (1 package, (or vanilla if you can't find white chocolate))
1 cup sour cream
¾ cup vegetable oil
4 eggs (beaten)
½ cup warm water
1½ cups white chocolate chips (divided)
1 cup seedless raspberry jam*
8 ounces cream cheese (1 package)
½ cup butter
2 teaspoon vanilla extract
2 Tablespoons Milk
6 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
  • In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.
  • Fold in the remaining white chocolate chips.
  • Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.
  • Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  • Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.

Nutrition Facts : Calories 881 kcal, Carbohydrate 131 g, Protein 7 g, Fat 38 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 100 mg, Sodium 831 mg, Fiber 1 g, Sugar 103 g, UnsaturatedFat 9 g, ServingSize 1 serving

CHOCOLATE BUNDT CAKE



Chocolate Bundt Cake image

Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 13

8 ounces (2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
1/2 cup sour cream (4 ounces)
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
  • With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
  • Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
  • Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.

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