Chocolate Bliss Bundt Cake!
INGREDIENTS CAKE 2 C FLOUR 1 2/3 C SUGAR 2/3 C COCOA 2 TSP BAKING SODA 3/4 C CHOCOLATE MILK 1/3 C BUTTER, MELTED 1 TSP VANILLA EXTRACT 3 EGGS 1 C SOUR CREAM 1 BX 4 SIZE SERVING CHOCOLATE FUDGE INSTANT PUDDING MIX 1 C MILK CHOCOLATE CHIPS 1 C SEMI-SW
Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan.
In large bowl, mix dry cake ingredients.
Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick.
Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center.
Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake.
Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake.
Store covered at room temperature.