Chocolate Pudding Fudge Cake

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READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package devil's food cake mix
  • 1
  • 1
    cup milk
  • 12
    cup vegetable oil
  • 12
    cup coffee
  • 2
    cups semisweet mini chocolate chips
  • 6
    tablespoons butter
  • 1
    cup semi-sweet chocolate chips
  • 12 - 1
    cup raspberry preserves (optional)
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DIRECTIONS

  • Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, pudding mix, sour cream (you can use light sour cream), milk, oil, coffee (you can use water instead of coffee) and eggs. Beat for 4 minutes, then mix in 2 cups chocolate mini chips.
  • Pour batter into prepared pan. Bake 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  • To make the glaze: Melt the butter and 1 cup chocolate chips in double boiler or microwave until smooth. At this point you could spread raspberry preserves over the top of cake and then drizzle glaze over the preserves.
  • Hint: You could use raspberry chips in place of chocolate chips if you desire. Also, if you decide to use the raspberry preserves they might spread better if warmed first.
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