Chocolate Easter Bundt Cake Food

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze image

Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.

Provided by CCinSC

Categories Dessert

Time 1h5m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar (10X)
2 -3 tablespoons hot water

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.

CHOCOLATE EASTER BUNDT CAKE RECIPE

Chocolate Easter Bundt Cake Recipe image

I can't remember ever seeing a recipe for a cake that has yeast in it - I loved this! It was a light, fluffy and full of chocolate. I can't wait to try this cake again and mix up the flavors. What a treat!

Provided by ALEKSANDRA B.

Categories Cakes

Time 5h35m

Number Of Ingredients 12

Ingredients

3 1/3 c all-purpose flour
1/4 c sugar
1/4 oz active dry yeast
1/2 tsp salt
2 large eggs, beaten
7 Tbsp butter, melted
1 1/3 c scalded milk (110 degrees)
12 oz dark chocolate, melted -- for the filling
FOR FROSTING
6 oz dark chocolate
2 Tbsp butter
1 Tbsp maple syrup

Steps:

1. Sift the flour and add salt, yeast, sugar, eggs, butter and warm milk. Mix in the mixer with the special attachment for yeast dough (the hook). At this point, the dough will be sticky.
2. Cover the dough filled bowl with a kitchen towel and leave it in a warm place for about an 1 hour or until double in size. Take out the dough on the flour sprinkled counter and work on it for a bit (maybe for 2 minutes). Sprinkle flour if necessary.
3. Roll out the dough into a rectangular shape that is 12 x 16 inches. Spread the cooled chocolate on it, leaving 1 inch from the edge.
4. Roll the dough, like a jelly roll, starting from the longer side. Pinch the ends together and make sure the sewn side is on the bottom of the pan.
5. Grease a 10 inch (about 2.5 to 3 quarts) bundt cake pan and sprinkle with flour.
6. Put the dough to a greased bundt cake pan. Cover with a towel for 30 minutes. Bake in a 400 degree preheated oven for 30 to 35 minutes. On middle rack.
7. For the frosting, warm up all ingredients in a small pan or double boiler until chocolate is melted. Let it cool a little and frost the cake. Enjoy! It is so good.

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