The bundt fun continues!

Oh chocolatey heaven! This recipe seemed simple but it was so rich and fluffy. As you can tell from the picture, I was too impatient and took a slice before snapping a photo. I thought it would need a glaze of some sort but it doesn't, just a large glass of milk.



1 box devils cake mix
1 box chocolate instant pudding mix
4 large eggs
1 C sour cream (you can always use light but NOT fat free)
1/2 C warm water
1/2 C veg oil
1.5 C semisweet chocolate chips (I used mini ones and those were great too, I think I'll do peanut butter chips next time)

1) Combine all ingredients except chocolate chips in large mixing bowl. Blend on low 1 minute, then scrape sides and blend on medium for 2 minutes.
2) FOLD in chocolate chips making sure they're well distributed. Pour batter into greased & floured bundt pan. Even out with spatula.
3) Bake at 350 for 45-50 minutes. Let cool for 20 minutes then invert on cake server and let cool completely. Serve while still warm.

Meeting the bundt

I bought another cake recipe book and I found that it had several recipes using a bundt pan. Shockingly enough I've never owned or used a bundt pan before. Well I picked up a shnazzy red pan from walmart and got to work! My first bundt cake was actually a coffee cake, but I would serve it anytime because it was delicious!



Filling and Cake
1/3 C packed light brown sugar
2 t ground cinnamon
1/2 C chopped pecans or walnuts (I didn't use either since Brian doesn't like nuts)
1 box yellow cake mix
1 box vanilla instant pudding mix
3/4 C veg. oil
3/4 C water
4 large eggs
1 t. vanilla extract

Glaze:
1 C confectioners sugar sifted (I WOULD sift it so it doesn't stay lumpy)
2 T milk
1/2 t vanilla extract (you could mix it up and try almond or orange extract)

1) Heat oven to 350. Spray 12-C bundt pan with veg. oil spray, then dust with flour. Shake out excess flour. (* I use bake easy by wilton and that works great and is much less messy, plus it saves time*)
2) For filling, conbine brown sugar and cinnamon in small bowl.
3) Sprinkle pecans in bottom of pan, set pan aside. In mixing bowl combine cake mix, pudding mix, oil, water, eggs and vanilla. Blend on low for one minute, scrape sides then blend on medium for 2 minutes.
4) Pour 1/3 of the batter in pan, scatter half of the filling over batter. Pour another 1/3 of the batter over the filling, then scatter other half of filling then cover with remaining batter. (So it goes batter, filling, batter, filling batter, get it? :) )
5) Place pan in oven for 58-60 minutes. ( I think my oven is a bit hot so it took about 50 minutes I think.) It should be golden brown and spring back when touched.
6) Run a knife around the edge and invert on cake server. Let cool fo 30 minutes.
7) Combine ingridients for glaze in small bowl. Spoon glaze over cake.