Ingredients for Triple Chocolate Bundt Cake
- 1 (18 1/4 ounce) package light devil's food cake mix
- 1 cup fat free sour cream
- 1/2 cup vegetable oil
- Almond extract, as needed
- 1 (3.9 ounce) package chocolate fudge instant pudding mix
- Cooking spray, as needed
- 1/2 cup powdered sugar
- 2 tablespoons nonfat milk
- 4 large eggs
- 1 cup water
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 1 1/2 cups semi-sweet chocolate chips
- 2 tablespoons unsweetened cocoa powder
- All-purpose flour, for dusting pan
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How to Make Triple Chocolate Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt.
- Add 1 cup buttermilk, 1 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients.
- Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes.
- Stir in 1 cup semi-sweet chocolate chips and 1 cup milk chocolate chips.
- Pour batter into the prepared bundt pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the chocolate drizzle: In a microwave-safe bowl, combine ½ cup semi-sweet chocolate chips with 2 tablespoons of heavy cream. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Once the cake is completely cool, drizzle the melted chocolate over the top. Sprinkle with remaining chocolate chips, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
233g
Fat
12g
Carbs
32g
