Triple Chocolate Bundt Cake Food

TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, sugar, eggs, sour cream and oil; beat on low 30 seconds. Beat on medium 2 minutes. Remove half of the batter to another bowl; stir in cocoa until blended. Fold chocolate chips into remaining batter. , Alternately spoon batters into prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. , In a small bowl, mix frosting and enough milk to reach glaze consistency. Spoon over cake.

TRIPLE CHOCOLATE CAKE

Steps:

• Heat oven to 350ºF.
• Beat all ingredients except COOL WHIP, semi-sweet chocolate and berries in large bowl with mixer until blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
• Reserve 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries.

TRIPLE CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
• Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.

TRIPLE-CHOCOLATE MOUSSE CAKE

Steps:

• Heat oven to 375ºF.
• Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
• Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
• Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
• Place tube pan in large shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

TRIPLE-CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees; grease and flour 12-cup Bundt pan.
• On low speed, beat first 4 ingredients 30 seconds.
• On medium speed, beat 2 minutes.
• Pour batter into pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean.
• Cool on rack 10 minutes.
• Remove from pan.
• While cake is hot, poke about 20 holes into top with toothpick.
• Spread jam over cake, allowing it to drip into holes.
• Cool completely on rack.
• In glass measuring cup, microwave vanilla frosting on high in 20-second intervals until just melted.
• Slowly pour melted frosting over cake, spreading with a small spatula.
• Set aside until frosting is cooled.
• In small microwave-safe bowl, microwave chocolate chips, half-and-half and corn syrup on high in 15-second intervals, stirring, until melted.
• Stir until smooth; cool slightly.
• Drizzle over cake.
• If desired, garnish with berries.

TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE

Steps:

• Preheat oven to 350*F.
• Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
• Stir 1c. of the chocolate chips into the batter.
• In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
• Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
• Pour cake batter into bundt pan.
• Sprinkle the other half of the sugar and butter mix on top of the cake.
• Bake at 350*F for 1 hour.
• Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
• Enjoy!

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Heat oven to 350° with rack set in lower-middle position.

CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a bundt pan. Dust it with cocoa powder if you have some. Do not dust it with regular white flour.
• Place cake mix, pudding mix, sour cream, eggs, melted butter, and almond extract in a large bowl.
• Beat until well blended. The batter will be thick.
• Stir in chocolate chips.
• Pour the batter into the greased bundt pan.
• Bake at 350 degrees for 55 to 60 minutes.
• Allow the cake to cool for 10 minutes before removing it from the pan.
• Invert the cake onto a wire rack and cool completely.
• In a double boiler over hot water, combine chocolate chips, butter, and corn syrup.
• Stir until the chocolate chips are melted and the texture is smooth.
• Stir in vanilla extract.
• Pour the glaze over the top of the cake letting it drizzle down the sides.
• Sprinkle chocolate chips and/or toasted chopped nuts on top of the cake if desired.
• Transfer the cake to a cake plate or serving platter.