Strawberry Smothered Chocolate Bundt Cake

[unacim]

This strawberry smothered chocolate bundt cake only requires one bowl, it uses bittersweet chocolate, pudding mix, and sour cream, it delivers lots of flavor with very little effort and doesn’t make a mess.

Image Credit to Betty Crocker

Strawberry Smothered Chocolate Bundt Cake

1 box devil’s food cake mix
1 box (4-serving size) chocolate instant pudding mix
1 cup sour cream
3/4 cup vegetable oil
1/3 cup water
3 eggs
1 cup chopped bittersweet chocolate

Strawberry Frosting
2 tablespoons butter, softened
2 tablespoons strawberry preserves
1 1/3 cups powdered sugar
2 tablespoons buttermilk
Garnish
Fresh strawberries, if you want them

Directions to Make the Cake

Pre Heat the oven to 325°F. Spray 10- or 12-cup fluted tube cake pan with NON-Stick Cooking spray, be generous, this shit sticks to it! Be aware if you use a deeper pan you’ll need to alter the baking time by 2-6 minutes.

In large bowl, beat the cake mix, pudding mix, sour cream, veg oil, water, and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.

Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.

In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.

By the way, this recipe will come out fine if you use a gluten free cake mix instead of a regular cake mix.

[mos]

You had me at ‘it doesn’t make a mess.’

[Author]

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