CHOCOLATE AND WHITE CHIPS BUNDT CAKE
This is a chocolate lover's dream dessert. The cake is moist and super chocolaty. The addition of chocolate and white chocolate chips makes this cake special. They're like little surprises inside the cake. The glaze does make way more than you need, but it's yummy! We bet you could use the extra and dip berries or pound cake.
Provided by Marge Taggart
Categories Chocolate
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degrees. Spray a 10-inch bundt pan or tube pan with PAM Baking no-stick cooking spray with flour.
- 2. Combine cake mix, instant pudding mix, eggs, water & canola oil in large bowl until blended. Beat on medium speed for about 4 minutes. Stir in chocolate & white chips, and coconut (optional). Pour cake batter into pan.
- 3. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Then invert cake onto a heat resistant serving plate. Cool completely.
- 4. FOR GLAZE: Combine sweetened condensed milk & chocolate chips in a small saucepan. Over medium-low heat, stir constantly until chocolate chips melt and mixture is smooth. (Do not boil.) Remove from heat & stir in vanilla extract. Allow to cool for a half hour or until chocolate thickens slightly before glazing the cake. Texture & Taste is somewhat like fudge. You can top glaze with chopped or grated nuts, or leave plain.
- 5. TIP: You will not need to use all of the glaze mixture. Just pour enough to cover or drip over edges.
CHOCOLATE CHOCOLATE CHIP BUNDT CAKE
This recipe uses cake mix and chocolate chips to make an extremely easy cake for the chocolate lover.
Provided by My'esha
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
- Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
- Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 49.1 g, Fat 15.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 358.5 mg, Sugar 31.8 g
CHOCOLATE CHIP BUNDT® CAKE
Delicious chocolate chip Bundt® cake using dark and white chocolate chips! Definitely a keeper.
Provided by dessertlover
Categories Desserts Cakes Bundt Cake Recipes Chocolate
Time 2h
Yield 14
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract.
- Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition.
- Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips.
- Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan.
- Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 71.6 g, Cholesterol 69.6 mg, Fat 27.8 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 10.8 g, Sodium 451.2 mg, Sugar 34.6 g
WHITE CHOCOLATE-RASPBERRY BUNDT® CAKE
A decadent white chocolate-raspberry Bundt® cake made easy with the help of a cake mix.
Provided by My Hot Southern Mess
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
- Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
- While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
- When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 65.8 g, Cholesterol 78.5 mg, Fat 27.4 g, Protein 6.6 g, SaturatedFat 12.7 g, Sodium 492.5 mg, Sugar 34.4 g
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