Devilishly Good Chocolate Cake

Name: Devilishly Good Chocolate Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 16 serving(s)
Ingredients: vegetable oil, spray for misting the pan; flour, for dusting pan; 1 (1 ounce) unsweetened chocolate square, finely chopped; 1/2 cup water; 1 (18 1/4 ounce) package devil's food cake mix; 1 (4 ounce) package instant chocolate pudding mix; 4 large eggs; 3/4 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons pure vanilla extract

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Recipe by grapefruit

From the Cake Mix Doctor

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READY IN: 1hr 5mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

vegetable oil, spray for misting the pan
flour, for dusting pan
1

(1 ounce) unsweetened chocolate square, finely chopped
¹⁄₂

cup water
1

(18 1/4 ounce) package devil's food cake mix
1

(4 ounce) package instant chocolate pudding mix
4

large eggs
³⁄₄

cup buttermilk
¹⁄₂

cup vegetable oil
2

teaspoons pure vanilla extract

DIRECTIONS

Place rack in the center of the oven and preheat to 350°F.
Spray a 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour and set pan aside.
Place the chocolate and water in a small saucepan over low heat and cook, stirring, till chocolate melts. about 2-3 minutes.
Place cake mix, pudding mix, eggs, buttermilk, oil and vanilla in a large mixing bowl.
Fold in melted chocolate.
Blend with an electric mixer on low speed for 1 minute
Scrape bowl down. Increase speed to medium and beat 2-3 mins more.
The batter should look thick and well combined.
Pour into prepared pan.
Bake 45 - 50 mins or until cake springs back when lightly pressed and just starts to pull away from teh sides.
Remove from Oven, place on a wire rack to cool for 20 minutes
Run sharp knife along edges of cake and invert on wire rack to completely cool 20 mins more.
Frost with Chocolate Pan Frosting (see my recipe).Let frosting set for 20 mins, slice and serve.

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