Chocolate Decadence Bundt Cake Recipes

Steps:

• To prepare Glaze:.
• Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
• Preheat oven to 350°F.
• To prepare cake:.
• Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
• Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
• Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
• Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.

Steps:

• 1. Preheat oven to temperature indicated on cake mix box for a bundt pan. (approx 350-375 degrees F)
• 2. Make cake according to box directions, although I substitute 1 cup chocolate milk (I make my own with whole milk and chocolate syrup to taste!) for the 1 cup water the cake mix calls for. Add pudding mix powder (do not make pudding) to cake mix. Stir with a wooden spoon until smooth, and repeat with sour cream. Fold in chocolate chips.
• 3. Pour into a greased bundt pan. Bake for 45 mins. Cake may rise higher than pan while baking, but will fall slightly when taken out of the hot pan.
• 4. ****Cake is delicious served warm with a dusting of powdered sugar (my ex-MIL's favorite), a scoop of vanilla ice cream or whipped cream. If refrigerated overnight, you will have a dense, sinfully rich, well-chilled cake with a consistency similar to a cheesecake the next day! Trust me.. It's well worth the wait!

Steps:

• Cream butter in a large bowl. Gradually mix in sugar. Add 1 egg at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely., Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate.

Steps:

• Heat oven to 375°F. Generously spray 12-cup bundt cake pan with cooking spray with flour.
• In 2-quart saucepan, heat Filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove and set aside 1/3 cup filling for glaze. Freeze remaining filling about 15 minutes or until thick like pudding.
• Meanwhile, in large bowl, stir together Cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. Cool completely, at least 2 hours.
• When ready to serve, in small microwavable bowl, heat reserved 1/3 cup filling uncovered on High 10 to 15 seconds or until smooth and pourable. Pour over cake to glaze. Store covered at room temperature.