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Chocolate Bundt Cake
Nb persons: 30
Yield:
Preparation time:
Total time:
Source:
1 package | devils food cake mix, 18.25 oz |
1 package | instant chocolate pudding mix, 5.9 oz (large box) |
1 cup | sour cream |
1 cup | vegetable oil |
4 | eggs |
1/2 cup | warm water |
2 cups | chocolate chips, semi-sweet |
3/4 cup | chocolate chips, semi-sweet |
3 Tbs | butter |
1 Tbs | light corn syrup |
1/4 tsp | vanilla extract |
Directions:
1. Preheat oven to 350 degrees F. Grease 12 cup bundt pan.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water
3. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan
4. Bake for 1 hour, or until top is springy to the touch and a wooden toothpick inserted comes out clean
5. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate
Chocolate glaze:
1. In a double boiler over hot but not boiling water, combine chocolate chips, butter, and corn syrup
2. Stir until chips are melted and mixture is smooth. Add vanilla.
3. Spread warm glaze over top of cake, letting icing drizzle down the sides
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