Triple Chocolate Fudge Bundt Cake Food

SHOULD BE SINFUL TRIPLE CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Prepare pudding with milk as directed on package.
• Remove from heat and blend dry cake mix into hot pudding.
• The mixture will be very thick and spongy.
• Pour into greased and floured 9 x 13 inch pan.
• Sprinkle with chocolate chips and nuts.
• Bake for 30 to 35 minutes.

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 FUDGE CAKE

Steps:

• CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
• Beat on medium speed for 2 minutes.
• Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
• Bake 30 to 35 minutes.
• Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
• FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
• Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
• ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
• Spread with a generous amount of filling.
• Place second cake layer on top.
• Spread remaining filling on sides of cake, leaving top unfrosted.
• Chill 30 minutes.
• GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
• Remove from heat.
• Gradually add 3 tbsp butter, stirring until smooth.
• Spread over top of cake, letting it drip down sides.
• Chill to set chocolate glaze.

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 FUDGE BUNDT CAKE

Steps:

• 1. Combine all ingredients along with 1/2 of the bag of semi-sweet chips and stir with a wooden spoon until blended. Pour 1/2 of the batter into a greased and floured bundt pan. Make a trench in the batter in bundt pan then gradually pour the remaining chocolate chips in the center of your trench. Then pour the rest of the batter over until all is in bundt pan. Bake at 350 for 50 to 60 minutes. Take out and cool for ten minutes then turn out cake onto serving plate.

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE (LOW FAT)

Steps:

• Combine all cake ingredients (except Fudge Topping) until well mixed.
• Spray 12 cup bundt pan with cooking spray.
• Pour cake batter into bunt pan.
• Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
• Cool the cake for 15 minutes in pan.
• Then remove from pan and cool on wire rack.
• To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.

TRIPLE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°.
• Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside.
• Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth.
• Add melted Chocolate Chips to the Cake batter and mix thoroughly.
• Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
• When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar.
• Variations:.
• Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever!
• Enjoy!