Chocolate Fudge Bundt Cake

4.67 from 3 votes

If it's possible that there resides on earth the absolutely perfect chocolate cake, this is it. This cake is super fudg-y, delightfully moist, and oh that glaze! Even better? Super quick and easy to make.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 145kcal

Author: Mel Ediger

Cost: $7.32

Ingredients

For the Cake

1 18.25 oz* Duncan Hines Devil's Food Cake Mix
4 eggs
1 8-oz. container plain yogurt 3/4 cup
1/2 cup vegetable oil
1/2 cup warm water
1 3.4 oz. pkg instant vanilla pudding
1 6-oz pkg chocolate chips
1/2 cup chopped nuts (optional)

For the Glaze

2 tbsp cocoa powder
2 tbsp water
1 tbsp vegetable oil
2 tbsp light corn syrup, like Karo
1 cup powdered (confectioners) sugar, sifted

Instructions

For the Cake:

Preheat oven to 350° F.
Generously grease and flour Bundt (or angel food) cake pan. Or two round cake pans to make a layered version.
Place cake mix, eggs, yogurt, oil, water, and pudding mix in a large bowl.
Beat with an electric beater or by hand with a whisk, for about 5 minutes. The batter will be very thick!
Stir in chocolate chips and (optional) walnuts
Pour batter into a generously greased Bundt or angel food pan. 350° F oven for one hour, or until a toothpick inserted comes out clean. Don't over bake!
Take from oven and cool for about 10 minutes before turning onto a plate.

For the Glaze:

In a small saucepan over low heat, heat cocoa, water, oil, and Karo syrup, stirring until completely mixed.
Remove from heat and stir in powdered sugar.
Drizzle glaze over warm cake. Top with nuts, if desired.
Enjoy!

Notes

If Your Cake Mix is Too Small

These instructions are for this specific cake that calls for a regular 18.25 oz. cake mix. Cake mixes in any brand are becoming increasingly difficult to find in that size. It seems that 15.25 oz. is becoming the standard. If your cake mix is too small, you can upsize it to 18.25 oz as follows:

Method #1:

Purchase two cakes mixes. Add 3 oz. (6 tbspn) from the second mix to make up the difference. Keep the balance of that 2nd mix in a tightly sealed container to use the next time you make this cake.

Method #2:

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 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 white granulated sugar
2 tspn baking powder
1/4 tspn baking soda

For chocolate mixes:

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

Whisk all dry ingredients together and store in a clean mason jar. When you wish to increase a 15.25 oz cake mix to 18.25 oz, add three ounces of this mix (6 tablespoons) to your existing cake mix.

Makes about 6 portions.

Nutrition