Here’s another great recipe for bundt cake I think you’ll enjoy making…and eating!  When I saw the recipe I knew I had to make it!   This cake sounded so delish with the pudding, sour cream and oil in it; I knew it was going to be a very moist cake…and it was!  The only thing I did to change the recipe up was that I added part semi-sweet chocolate chips, AND part white chocolate chips. I also drizzled on chocolate ganache and sprinkled on brown and white sprinkles. I hope you enjoy this recipe as much as my co-workers did!

Happy Bundt Cake Baking!

 

 

Ingredients

 

1 box yellow cake mix (I use Duncan Hines)

1 small box “instant” vanilla pudding

1 small box “instant” chocolate pudding

4 eggs (room temperature

3/4 cup oil

1 cup sour cream

1/2 bag semi-sweet chocolate chips

1/2 bag white chocolate chips

Sprinkles (any kind)

 

Directions:

 

MIx together cake mix, vanilla pudding, chocolate pudding, 4 eggs, 3/4 cup oil and 1 cup sour cream.  Once mixed together, mix 2 minutes.

Pour (or spoon in) 1/2 the batter into a greased and lightly floured bundt pan. 

Sprinkle 1/4 bag white chocolate chips (scatter around) on top of batter.

Sprinkle 1/4 bag semi-sweet chocolate chips (scatter around) on top of batter.

Pour the other 1/2 batter on top of white and chocolate chips and smooth out.

Sprinkle the rest of white chocolate chips and semi-sweet chocolate chips on top of batter…scatter around.  Bake at 350 for 50 minutes. 

Once cake has cooled, drizzle chocolate ganache on top and let run down sides.  Sprinkle on your favorite fall decorations on top of ganache.

 

Chocolate Ganache:

8 ounces a “good” semisweet chocolate chips

1/2 cup heavy cream

1 teaspoon “instant” coffee granules

 

On top of double boiler add chocolate chips, cream and coffee.  Let all ingredients melt together.  Drizzle over cake and sprinkle with your favorite cake sprinkles.