Better Than Nothing Bundt Cake
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INGREDIENTS:
CAKE:
1 box Ghiradelli Double Chocolate Cake mix (you could certainly use another brand of chocolate cake (Devil’s Food) but I think Ghiradelli is superior)
1 package Godiva Instant milk chocolate pudding (or comparable brand)
10 oz of Godiva semisweet chocolate chips (or comparable brand)
1 cup whole milk
3 eggs
1 stick of unsalted butter, melted
1/2 cup of sour cream
1 tsp. pure vanilla extract
1/2 teaspoon salt
FROSTING:
1 stick unsalted butter
1 package cream cheese (8oz)
1 teaspoon vanilla
1.5 to 2 cups of confectioner’s sugar (to taste)
DIRECTIONS:
Preheat oven to 350 degrees
In a mixer, add your eggs and beat until fluffy.
Add milk, sour cream, vanilla extract and salt.
Add melted butter and then quickly add the cake and pudding mix
Fold in the chocolate chips
Grease bundt pan. I like to use the baking spray with flour.
Bake at 350 for about 35 minutes. When I thought the cake was done, I put a toothpick in and removed the cake from the heat when the toothpick was not 100% clean. I removed it when I thought it could use another 3-5 minutes of baking.
Remove Bundt Cake from oven and immediately put in the freezer for an hour.
Frost and store in refrigerator.