Choco Holic Bundt Cake W Chocolate Glaze Food

CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
• Remove from heat and stir in the vanilla.
• Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Cake: Preheat oven to 350°.
• Grease and flour bundt pan, set aside.
• In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
• In another bowl, combine water, eggs, and vanilla mixing well.
• Add egg mixture to dry mixture and mix with spoon until just blended.
• Pour into prepared pan.
• Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
• Cool 15 to 20 minutes before removing cake from pan.
• When completely cool, drizzle cake with Chocolate Glaze.
• Chocolate Glaze: Combine all ingredients in bowl.
• Mix with spoon until smooth.

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

CHOCOLATE CHIP BUNDT CAKE (OPTIONAL CHOCOLATE GLAZE)

Steps:

• Preheat oven to 350 degrees and grease your bundt pan.
• For the cake, mix all ingredients (except chocolate chips) together.
• Fold in the chocolate chips, pour into bundt pan.
• Bake for 45-60 minutes. (oven temperatures vary, check at 45 mins.).
• Allow cake to cool completly.
• For optional glaze, put butter, chips and light corn syrup in microwave safe container (I use 1 cup glass measuring cup) and cook on high for 20 second . Stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir. Allow glaze to cool and harden before covering cake with plastic wrap.

CHOCOLATE-CHOCOLATE CAKE (BUNDT CAKE)

Steps:

• Preheat oven to 350 degrees.
• Spray 9 3/4 x 3 3/8 fluted bundt pan with non-stick cooking spray or lightly grease and flour pan.
• In a large pan, over medium low heat, melt 1-1/2 cups of the chocolate chips and butter together, stirring until chocolate is completely melted.
• Pour the chocolate mixture into large mixing bowl, add sugar; beating until well blended.
• Beat in eggs, one at a time, add vanilla.
• Combine flour, baking soda and salt; add to chocolate mixture alternating with milk; mix until smooth, stir in the remaining 1/2 cup chocolate chips.
• Pour into prepared pan and bake for 50 to 55 minutes or until cake tests done.
• Cool completely in pan, remove and drizzle with your favorite glaze.

CHOCOLATE CHIP BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Blend the first 6 ingredients.
• Fold in the 6 oz chocolate chips.
• Pour into a Bundt pan sprayed with Pam.
• Bake at 350 degrees for 1 hour.
• Glaze: Melt the last 3 ingredients and pour over completely cooled cake.

CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
• Beat until smooth.
• Stir in chocolate chips by hand.
• Pour batter into prepared pan.
• Bake for 1 hour- but check it after 55 minutes just in case.
• Allow to cool.
• In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
• Stir stir stir.
• If it's too thick, add another couple drops of water.
• Drizzle over turned out cake.
• Sprinkle with crushed candy canes, if you got`em.

CHOCO-HOLIC BUNDT CAKE W/ CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees; grease and flour 12 inch Bundt pan.
• Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl.
• Beat on low speed just until blended, then beat on high speed for two minutes.
• Stir in chocolate chips and nuts.
• Pour into prepared pan and bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
• Cool in pan for 20 minutes; invert onto wire rack to cool completely, first running butter knife around edges to loosen from pan.
• For Glaze:.
• Melt unsweetened chocolate and butter in a saucepan over low heat, stirring until smooth.
• I have used a microwave for the melting process with no problem.
• Stir in powdered sugar alternately with water until of desired consistency; stir in extract.
• Be careful adding the sugar -- add small amounts at a time so as to decrease chances of lumping.
• I have also made the cake and the glaze with the addition of Orange Extract in both; also wonderful.