Triple Chocolate Fudge Bundt Cake Recipes
SHOULD BE SINFUL TRIPLE CHOCOLATE FUDGE CAKE
This is definitely the chocolatiest cake I have ever tasted. It is so rich and dark, it should be sinful, hence the name. A good topping might be some whipped cream, to balance it out :) Oh, and I should mention...it is incredibly easy to make!
Provided by Karen..
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Prepare pudding with milk as directed on package.
- Remove from heat and blend dry cake mix into hot pudding.
- The mixture will be very thick and spongy.
- Pour into greased and floured 9 x 13 inch pan.
- Sprinkle with chocolate chips and nuts.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 207.3, Fat 7.9, SaturatedFat 2.8, Cholesterol 4.3, Sodium 307.6, Carbohydrate 34.2, Fiber 1.4, Sugar 18.1, Protein 3.3
TRIPLE CHOCOLATE BUNDT CAKE
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
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
TRIPLE CHOCOLATE CAKE
Few people who eat this cake believe that I didn't bake it from scratch. Then, when I get out the recipe, they copy it! The cake mix makes it fast to prepare.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts :
TRIPLE CHOCOLATE FUDGE CAKE
Make and share this Triple Chocolate Fudge Cake recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
- Beat on medium speed for 2 minutes.
- Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
- Bake 30 to 35 minutes.
- Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
- FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
- Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
- ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
- Spread with a generous amount of filling.
- Place second cake layer on top.
- Spread remaining filling on sides of cake, leaving top unfrosted.
- Chill 30 minutes.
- GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
- Remove from heat.
- Gradually add 3 tbsp butter, stirring until smooth.
- Spread over top of cake, letting it drip down sides.
- Chill to set chocolate glaze.
Nutrition Facts : Calories 609.3, Fat 37.2, SaturatedFat 17.1, Cholesterol 96.1, Sodium 465.4, Carbohydrate 71.9, Fiber 3.4, Sugar 51.2, Protein 6.6
TRIPLE CHOCOLATE BUNDT CAKE
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
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.
TRIPLE-FUDGE CAKE
Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan.
- In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
- In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
- Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
- Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.
Nutrition Facts : Calories 300, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g
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