Chocolate And White Chips Bundt Cake Recipe @pinch

A chocolate lover's dream dessert! The Bundt cake is moist and super chocolaty. The addition of chocolate and white chocolate chips makes the cake special. They're little surprises inside each bite. The glaze does make way more than you'll need, but it's delish. We bet you could use the extra to dip berries or pound cake. This is a super rich cake for all you chocolate lovers. Using sweetened condensed milk on the glaze gives it a fudgy-like flavor and is just awesome. My husband raved about this cake and now wants me to make it for our company (family) visiting next week. I find that any dessert made with sweetened condensed milk is delectable.

chocolate and white chips bundt cake
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
  • 1 box(es) Devil's food cake mix (Duncan Hines classic)
  • 1 package(s) chocolate instant pudding (4 serving size)
  • 1-1/3 cup(s) water
  • 4 large eggs
  • 1/3 cup(s) canola oil
  • 1 cup(s) coconut (optional)
  • 1/2 cup(s) classic white chips (Ghirardelli)
  • 1/2 cup(s) semi-sweet chocolate morsels
  • 1 can(s) sweetened condensed milk (14 oz)
  • 1 cup(s) semi-sweet chocolate morsels
  • 1 teaspoon(s) vanilla extract
Intructions :
  • Preheat oven to 325 degrees. Spray a 10-inch Bundt pan or tube pan with PAM Baking no-stick cooking spray with flour.
  • Combine cake mix
  • instant pudding mix
  • eggs
  • water
  • and canola oil in a large bowl until blended. Beat on medium speed for about 4 minutes.
  • Stir in chocolate and white chips (and optional coconut).
  • Pour cake batter into pan.
  • Bake at 325 degrees for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan for 25 minutes.
  • Then invert the cake onto a heat-resistant serving plate. Cool completely.
  • FOR GLAZE: Combine sweetened condensed milk and chocolate chips in a small saucepan. Over medium-low heat
  • stir constantly until chocolate chips melt and the mixture is smooth. (Do not boil.)
  • Remove from heat & stir in vanilla extract. Allow to cool for a half hour or until the chocolate thickens slightly before glazing the cake.
  • Texture & taste is somewhat like fudge. You can top the glaze with chopped or grated nuts
  • or leave it plain.
  • TIP: You will not need to use all of the glaze mixture. Just pour enough to cover or drip over the edges.

Rated 5/5 based on 65 Reviews

Keyword : chocolate-bundt cake-American-Cakes

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