Tuesday, November 10, 2009
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.