Killer Chocolate Fudge Bundt Cake

Just in time for your weekend plans, the most decadent, intensely chocolatey, take-a-sliver-every-time-you-pass-it chocolate cake. Moist and rich, the secret ingredient is (wait for it) … yogurt! That’s what makes this cake so moist and yummy. I dare you not to love it at first bite.

Hot Wheels, Anyone?

Let me tell you about this cake. It goes back to my two super-fun years at Mattel Toys, 6th Floor, Hot Wheels Package Engineering, Hawthorne, Calif. My supervisor and I had become fast friends. Mel was the best.

Together, we’d mastered the all-new Friden 5610 Computyper, now proudly displayed in the National Museum of American History (I know, right?!). This new technology was challenging for sure, but we had so much fun learning how to use the thing because Mel had that delightful way of keeping me in stitches with her keen sense of humor.

The Hot Wheels Package Engineering team was small but mighty, bonded together by all the goodies Mel would bring and display proudly in the break room.

That Cake

One day, the most beautiful chocolate Bundt cake showed up. That cake still stands out in my mind like no other chocolate cake on earth. It’s that good. Without a word, Mel slipped this recipe into my desk drawer, freshly typed out on one of our new IBM Selectrics, which had shown up with our new buddy, Friden.

Semi-homemade

I call this cake “semi-homemade” because it starts out with a cake mix—specifically a Duncan Hines Devils Food cake mix, no substitutes ($1.25 today at my supermarket). And that’s what makes it so easy—no tedious steps to cream butter and sugar, add eggs one at a time, gently fold, and so forth, none of that! Just dump, beat well.

 

I don’t know where Mel got this recipe, but I do know that it’s a keeper. I think you’re about to discover the same. And what better time for a killer chocolate fudge cake than this holiday weekend?

Not-reasonable facsimile

Not that I would do such a thing, but I’ll let you know that you could purchase a similar (smaller, not quite as delicious) chocolate fudge cake from We Take the Cake, and have it delivered in a few days, right to your front door. You could, for a whopping $90. And you’d have an OK cake. But why would you when in less time than it takes to find, figure out, place that order, and wait days for delivery—you can make it cheaper, better, faster!

I just priced the exact cost to make this homemade Chocolate Fudge Bundt Cake today, buying the ingredients from my local KingSoopers. Not $90, that’s for sure. Ready? Exactly $7.32.

 

*If Your Cake Mix is Too Small

Cake mixes with 18.25 oz. contents are increasingly difficult to find, if at all. The standard has become 15.25 oz. And there must be millions of recipes out there that have been passed down from generation to generation, preserved in vintage and church cookbooks—many of which are built around a “standard” cake mix. If your cake mix is too small, it’s easy to remedy that. Here are three options:

Method #1: Buy Two

Purchase two Duncan Hines Devils Food or other cake mixes. Add 3 oz. (6 tablespoons) from the second mix to make up the difference. Keep the balance of that second mix in a tightly sealed container to use the next time you make this cake.

Method #2: Use Plain Yellow Cake Mix

Purchase a plain yellow cake mix and empty its contents into a glass mason jar. Keep it tightly covered. When you need to supplement any flavor cake mix so that it is a full 18.25 oz, remove 3 oz. of the yellow cake mix and add to the 15.25 oz. cake mix. Yellow cake mix has a neutral flavor, so this is not going to adversely affect the outcome.

Method #3: Three-Ounce Cake Mix Upsizer

For white and yellow cake mixes:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 2 tspn baking powder
• 1/4 tspn baking soda

For chocolate mixes:

• 1 cup + 2 tbsp all-purpose flour
• 1 cup sugar
• 6 tbsp cocoa powder
• 2 tspn baking powder
• 1/4 tspn baking soda

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