| Prep Time | 25 min |
| Cook Time | 30 min |
| Servings |
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Ingredients
- 1 box Devil’s Food Cake Mix
- 1 3.9 oz pkg. instant chocolate pudding mix
- 4 large eggs
- 1 c water
- 1/3 c Vegetable Oil
- 1 T all purpose flour
- 1 T baking cocoa
- 1-1/2 c chocolate or fudge frosting Prepared or Homemade
- 3/4 c Cream Cheese frosting Prepared or Homemade
- 1/4 c semi sweet chocolate chips
Ingredients
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Instructions
- Preheat oven to 350*.
- Beat cake mix, pudding mix, eggs, oil and water electric mixer on low until smooth. Beat on medium speed for 2 min, stirring and scraping bowl occasionally.
- Grease bundt pan. Mix together flour and baking cocoa and place into bundt pan. Shake pan gently to coat evenly on all sides. Turn pan upside down and shake excess flour mixture out into sink.
- Pour batter into bundt pan and distribute evenly.
- Cook for 30-35 min or as directed on package for bundt cake. Cool in pan 10-15 min. Shake softly side to side to loosen cake from pan. Remove from pan by inverting pan and releasing it onto rack or serving plate. Cool completely. Transfer to serving plate once cool, if cooling on rack.
- To frost, warm chocolate/fudge frosting in microwave for 5-10 seconds to thin consistency enough to drizzle over the cake. Pour chocolate frosting over first, covering top of cake and letting drip down sides. Warm cream cheese frosting for 5-10 seconds in the microwave to thin, then drizzle over the chocolate/fudge frosting in stripes. Sprinkle chocolate chips over the top.
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