Shelly's Recipe

FOREVER CHOCOLATE BUNDT CAKE

Category: Cakes from Cake Mixes

Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 1/4 cups buttermilk
1/2 cup butter, softened
1 tsp vanilla extract
4 large eggs
1 tbsp instant coffee granules
1 pkg plain chocolate fudge cake mix
1 (5.9 oz) large pkg chocolate fudge instant pudding mix
1 1/2 cups miniature semi-sweet chocolate chips

Chocolate Glaze:
1/2 cup butter
1/2 tsp instant coffee granules
1/4 cup milk or cream
1 cup sugar
1/4 cup unsweetened cocoa
1 tsp vanilla extract

Preheat the oven to 325. Mist a 12-cup Bundt pan with vegetable oil spray and dust with flour. Shake out the excess flour, and set the pan aside.

Place the buttermilk, soft butter, vanilla, eggs, coffee granules, cake mix, and pudding mix in a large mixing bowl. Blend on low speed for 30 to 45 seconds, scrape down the sides of the bowl. Increase the speed to medium and beat long enough for the batter to be smooth. Fold in the chocolate chips. Pour the batter into the prepared pan and place the pan on a baking sheet in the oven.

Bake the cake until the middle springs back when lightly pressed with your fingers, 60 to 65 minutes. Let the cake cool in the pan for 15 minutes, then run a sharp knife around the edges to loosen it and invert it onto a wire cooling rack to finish cooling. Place a clean dish towel over the top of the cake to prevent the cake from drying out while it finishes cooling. To finish the cake, you can sprinkle it with confectioners sugar, or drizzle the cake with the chocolate glaze.

For the glaze, place the butter in a medium pan over low heat, and when melted, stir in the coffee granules, milk, sugar, and cocoa. Stir and bring to a boil, then let the mixture boil constantly, stirring, for 1 minute. Remove the pan from the heat and stir in the vanilla. Cool a bit by placing the pan in a sink with an inch of ice water, then beat the glaze with the wooden spoon until it thickens slightly. Drizzle it over the cake with the spoon.