Chocolate Filled Bundt Cake Food

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.

CHOCOLATE FILLED BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• CAKE: Mix all ingredients in bowl and beat on high for 2 minutes.
• Pour into greased and floured Bundt pan.
• (I use Bakers Joy spray).
• FILLING: Melt semi sweet morsels.
• In small bowl mix all ingredients, beat until smooth.
• Drop filling by small spoonfuls onto cake.
• Do not let filling touch sides of pan.
• Bake 45-55 minutes.
• Cool in pan for 15 minutes before removing from pan.
• Glaze with chocolate icing.

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.

CREME-FILLED CHOCOLATE BUNDT CAKE

Steps:

• Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
• Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
• Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a bundt or tube pan.
• Make filling by creaming together, cream cheese with sugar and vanilla.
• Mix in chocolate chips and set aside.
• For cake, sift together the flour, cocoa, baking powder and salt.
• Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
• Beat in melted butter, then milk, water and vanilla.
• Gradually add in the flour mixture and mix well.
• Spread half the batter into the prepared pan.
• Drop spoonfuls of the cream cheese filling evenly over the batter.
• Sprinkle raspberries over the top.
• Cover with remaining batter.
• Bake at 375 degrees for about 1 1/4 hours.

CHOCOLATE COCONUT BUNDT CAKE

Steps:

• Can use a chocolate glaze if you prefer.
• Preheat oven to 350° degrees.
• Grease and flour a 10" bundt pan.
• Filling: In a small bowl, beat egg whites till foamy.
• Slowly add sugar while beating whites until stiff peaks form.
• Stir in flour and coconut and set mixture aside.
• Cake batter: In a large bowl, mix remaining ingredients.
• Beat for 2 minutes with mixer at medium speed.
• Pour about 1/3 to 1/2 of the batter into the pan.
• Spoon the coconut mixture evenly on top of the batter.
• Fill the pan with the remaining batter.
• Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
• Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
• When cool, top with glaze.
• Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.

CHOCOLATE MACAROON CAKE - BUNDT CAKE

Steps:

• Filling: In small bowl, beat egg white until soft peaks form.
• Gradually add sugar; beat until stiff peaks form.
• By hand, stir in coconut, flour and vanilla, blending well.
• Set aside.
• Cake: In large mixing bowl, combine all ingredients, blending at low speed until moistened.
• Beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup Bundt Pan.
• Drop teaspoonfuls of coconut filling over the chocolate batter.
• Bake at 350°F for 55-65 minutes or until cake tests done.
• Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely.
• Top with vanilla or chocolate glaze.