Recipe from Family Circle
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 box (3.4 ounces) chocolate cook-and-serve pudding and pie mix
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup butter substitute (such as I Can't Believe It's Not Butter for Baking) or unsalted butter, softened (1-1/2 sticks)
1 1/2 cups sugar
1 cup milk
2 teaspoons vanilla extract
6 tablespoons heavy cream
1 bag (6 ounces) semisweet chocolate chips
3 squares (1 ounce each) white baking chocolate, broken apart
1 teaspoon vegetable oil
Heat oven to 350 degrees F. Coat 12-cup bundt pan with nonstick cooking spray.
Beat butter and sugar until light, 2 minutes. Beat in eggs, one at a time, beating well after each. Alternately beat in flour mixture and the milk, beginning and ending with flour mixture. Stir in vanilla and pour into prepared pan.
Bake at 350 degrees for 46 to 50 minutes or until cake springs back when pressed. Cool cake in pan 15 minutes. Remove cake from pan to rack; let cool completely.
Place cream in small saucepan. Bring just to a boil over medium heat, about 3 minutes. Add chocolate; stir until melted and smooth. Return to low heat, if needed. Spoon over cake; let stand.
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