Misty’s Chocolate Bundt Cake
This easy chocolate bundt cake is ultra-moist, rich, and perfectly sweet thanks to a simple cake mix and pudding shortcut. Finished with a smooth homemade glaze, it’s the perfect crowd-pleasing dessert for parties, holidays, or anytime chocolate cravings hit.
Servings: 12 servings
Calories: 367kcal
Ingredients
- 15.25 ounce Devils Food Cake Mix I use Duncan Hines
- 3.9 ounce instant chocolate pudding mix using the powder only
- ½ cup oil
- 1 ¼ cup water
- 4 eggs
optional
- 1 Tablespoon chocolate syrup
Glaze
- 3 Tablespoons cocoa podwer unsweetened
- 3 Tablespoons butter melted
- 1 cup powdered sugar sifted
- 3 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350℉. Grease bundt pan and set aside.
- Add cake mix, pudding mix, oil, water, and eggs (and chocolate syrup if using) to a mixing bowl and beat with a mixer on medium speed for 2 minutes. Batter will be smooth and well combined.
- Pour the batter into the prepared bundt pan. Bake for 43–45 minutes, or until a toothpick inserted comes out clean.
- Remove the pan from the oven and place it on a wire rack to cool for about 15 minutes. Then gently invert the cake onto a serving plate.
- While the cake cools whisk together the glaze ingredients in a small bowl until smooth, and drizzle the glaze evenly over the slightly warm cake before serving.
Notes
Using the chocolate syrup just enhances the chocolate flavor and moistness. It is still great without!
If you glaze is to thick or sits to long before going on to the cake, simply microwave for 5-10 seconds.
Nutrition
Serving: 12g | Calories: 367kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 477mg | Potassium: 190mg | Fiber: 2g | Sugar: 31g | Vitamin A: 172IU | Vitamin C: 0.01mg | Calcium: 71mg | Iron: 2mg
