Talk about a chocolate fix! When I first saw this cake on Dozen Flours blog, I thought I was in heaven. In the same week, I saw a recipe for a regular chocolate bundt cake that got rave reviews over on Recipezaar.com. I decided to try and combine the two and see what happened. Oh, did it turn out delicious! And versatile. Ingredients can be added or switched if you want the same basic cake but a slightly different taste each time you make it. I'm adding the different ingredients and ideas throughout the recipe so you can choose for yourself. Have fun!
Chocolate Bar Bundt Cake
1 box (18 oz) yellow or fudge cake mix, either with pudding in the mix or plain
1 (3.5) instant chocolate pudding (if you use the plain cake mix only!)
1 1/3 cup water
1/2 vegetable oil
3 large eggs, room temp.
1 tsp. vanilla extract
1 large (over 10 oz) milk chocolate bar, with or without nuts
1 cup mini chocolate chips, optional
Preheat oven to 350 degrees. Spray bundt pan with cooking spray and dust with flour. Set aside.
Mix cake mix, water, oil and eggs in a bowl and beat for 1 to 2 minutes on medium speed. Scrape bowl well. Add mini chocolate chips. Stir.
Break chocolate bar into small pieces into a microwave safe bowl. Melt on 50% power for 1 to 2 minutes, stirring every 30 seconds until almost melted. Stir until completely melted.
Remove 1 cup of cake batter slowly add the melted chocolate to temper it. Then stir into the rest of the cake batter, mixing on medium speed until blended. Pour batter into prepared pan. Bake for 30 to 40 minutes or until lightly browned and center springs back when touched. Cool 10 minutes then invert onto rack to cool.
7 to 10 oz. milk chocolate bar (you can add some dark chocolate if you prefer)
2 Tablespoons vegetable shortening
Melt chocolate and shortening together in a microwave safe bowl on half power. Stir until completely melted. Pour over cake. Decorate with chips, nuts, sprinkles, etc.
"Come over to the dark side...we have candy."