Tuesday, November 10, 2009

Pantry Raid Bundt

If you've got a large (15-cup) Bundt pan on your hands, you MUST try this 'recipe' soon!  Rich, moist and deeply chocolate, this cake will squash your cravings in no time.  Yes, it relies on convenience products.  Cheating?  Maybe, but you'll quickly change your tune once you take that first bite!

"Twice As Easy" Chocolate Bundt
Yields: one large Bundt cake (24 servings)

1 box (18.25 oz.) Devil's Food cake mix, plus ingredients to prepare
1 box Brownie mix (9x13" pan size), plus ingredients called for on box

Preheat oven to 325°F.  Generously grease a 15-cup Bundt pan.  If you only have a 12-cup pan, use extra batter to make a layer cake or cupcakes.

In a very large mixing bowl, stir together dry cake mix and brownie mix.  Add eggs, oil, and water (amounts needed depend on brand--check the packages).  Mix on low speed to moisten.  Scrape sides and bottom of bowl.  Mix batter on medium speed for 2 minutes.  Pour 
into prepared Bundt pan.

Bake at 325° for 55-65 minutes, or until cake tests done.  I left mine in for 70 minutes and over baked a bit.  Let cool in pan on wire rack for 15 minutes, then invert onto serving platter to finish cooling. 


  1. Wow - so tall and beautiful. I really regret getting my silicone bundt pan sometimes since it never gives me gorgeous definition like this.

  2. Oh my gosh that bundt is HUGE! If only I had a bundt pan I could make this delicious cake:)

  3. Oh yeah. Tallest. Bundt. Ever. It was krazy! :D My co-workers made quick work of it though. I don't know if I mentioned this before, but the vast majority of my co-workers are men. I'm in the oilfield business, and those boys are hungry!

  4. I made this and wrote about it here: http://tomatoesforapples.blogspot.com/2010/02/pantry-bundt.html

    I had a problem with the cake being dried out. I thought that was weird because when I took it out of the oven I thought I might have undercooked it.

    oh well! Thanks anyhow and I really enjoy your blog.