Chocolate and White Chips Bundt Cake

2
Marge Taggart

By
@Marge1162

This is a super rich cake for all you chocolate lovers (using sweetened condensed milk on the glaze gives it a fudgy like flavor and is just awesome). My husband raved about this cake & now wants me to make it for our company (family) visiting next week. I find that any dessert made with sweetened condensed milk is delectable.

Blue Ribbon Recipe

This is a chocolate lover's dream dessert. The cake is moist and super chocolaty. The addition of chocolate and white chocolate chips makes this cake special. They're like little surprises inside the cake. The glaze does make way more than you need, but it's yummy! I bet you could use the extra and dip berries or pound cake. The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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  • 1 box
    Devil's food cake mix (Duncan Hines classic)
  • 1 pkg
    4 serving size chocolate instant pudding
  • 1-1/3 c
    water
  • 4 large
    eggs
  • 1/3 c
    canola oil
  • 1 c
    coconut (optional)
  • 1/2 c
    classic white chips (ghirardelli)
  • 1/2 c
    semi-sweet chocolate morsels
  • CHOCOLATE BUNDT CAKE GLAZE

  • 1 can(s)
    sweetened condensed milk
  • 1 c
    semi-sweet chocolate morsels
  • 1 tsp
    vanilla extract

How to Make Chocolate and White Chips Bundt Cake

Step-by-Step

  1. Preheat oven to 325 degrees. Spray a 10-inch bundt pan or tube pan with PAM Baking no-stick cooking spray with flour.
  2. Combine cake mix, instant pudding mix, eggs, water & canola oil in large bowl until blended. Beat on medium speed for about 4 minutes. Stir in chocolate & white chips, and coconut (optional). Pour cake batter into pan.
  3. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Then invert cake onto a heat resistant serving plate. Cool completely.
  4. FOR GLAZE: Combine sweetened condensed milk & chocolate chips in a small saucepan. Over medium-low heat, stir constantly until chocolate chips melt and mixture is smooth. (Do not boil.) Remove from heat & stir in vanilla extract. Allow to cool for a half hour or until chocolate thickens slightly before glazing the cake. Texture & Taste is somewhat like fudge. You can top glaze with chopped or grated nuts, or leave plain.
  5. TIP: You will not need to use all of the glaze mixture. Just pour enough to cover or drip over edges.

Printable Recipe Card

About Chocolate and White Chips Bundt Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #chocolate




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