This is a solid, very moist bundt cake, and the choices are endless. I've made french vanilla, lemon (so good), german chocolate, butterscotch, anyway, my husband ALWAYS wants chocolate. I've had this recipe a long time. I don't remember where I got it. I think you'll really like this, and it's easy. This one is for the chocolate. All you have to do is just change up the cake mix and pudding flavor.
1Set oven at 350 degrees. Grease and flour a 12 cup Bundt pan, or spray well with vegetable spray.
2Put cake mix, pudding mix, shortening, water, and eggs into a large bowl.
3Mix 5 minutes at medium speed.
4Batter will be thick. Pour into Bundt pan. Bake 40-50 minutes. Mine usually takes 45 minutes.
5Cool in pan for 10-15 minutes. When completely cool, frost with powdered sugar glaze.
6For the glaze: melt butter in saucepan, add vanilla extract. Stir in powdered sugar. Stir in water 1 tablespoon at a time. I usually only need one. Stir until desired consistency. This is always the hard part for me. If you get it too runny, add a little more powdered sugar. Pour over cake and let it drizzle down.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...