Strawberry Bundt Cake With Milk Chocolate Chips Recipes

ONE-BOWL STRAWBERRY-COVERED CHOCOLATE BUNDT CAKE

One-Bowl Strawberry-Covered Chocolate Bundt Cake image

This cake is for the true chocolate lovers! Packed with bittersweet chocolate, pudding mix and sour cream, it delivers lots of flavor without a lot of work.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup sour cream
3/4 cup vegetable oil
1/3 cup water
3 eggs
1 cup chopped bittersweet chocolate
2 tablespoons butter, softened
2 tablespoons strawberry preserves
1 1/3 cups powdered sugar
2 tablespoons buttermilk
Fresh strawberries, if desired

Steps:

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.

Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 21 g, TransFat 0 g

MILK CHOCOLATE BUNDT CAKE

Milk Chocolate Bundt Cake image

Try this recipe for a moist mild chocolate cake that cuts cleanly and doesn't need frosting. This scrumptious snack cake travels very well, so it's a snap to share anywhere.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-14 servings.

Number Of Ingredients 12

Ingredients

1 milk chocolate candy bar (7 ounces), broken into pieces
1/2 cup chocolate syrup
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Confectioners' sugar, optional

Steps:

In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 423 calories, Fat 20g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 338mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 1g fiber), Protein 6g protein.

STRAWBERRY BUNDT CAKE WITH MILK CHOCOLATE CHIPS

Strawberry Bundt Cake With Milk Chocolate Chips image

This Strawberry flavored Bundt Cake is ultra moist and oh so good, loaded with Milk Chocolate Chips. Easy to make and even easier to eat!

Provided by Beth Anne R.

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) strawberry cake mix (I used Betty Crocker Super Moist)
1/2 cup granulated sugar
4 eggs, beaten
1 (4 ounce) package instant vanilla pudding
3/4 cup cold water
3/4 cup vegetable oil
1 cup vanilla yogurt
3/4 cup milk chocolate chips (reserve 1/4 cup for topping)

Steps:

Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
Mix dry and wet ingredients together thoroughly.
Fold in 1/2 cup Milk Chocolate Chips into batter.
Pour batter into well greased & floured Bundt Pan.
Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.

Nutrition Facts : Calories 279.9, Fat 19, SaturatedFat 4.7, Cholesterol 67.1, Sodium 174.5, Carbohydrate 24.2, Fiber 0.4, Sugar 23.3, Protein 3.6

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