Bundt cakes are always so pleasing to the eye as there are so many designs out there to choose from! You can be pretty sure yours will be an original - and the opportunities for decorating are endless! This particular recipe calls for a simple yet beautiful snowy dusting of powdered sugar over a decadently dark chocolate cake, but do feel free to get creative and go for a topping you'll love (and get to show off with!). How about some colorful fruit, frosting or perhaps a few edible flowers sprinkled here and there over the top? (more...)
Bundt cakes are always so pleasing to the eye as there are so many designs out there to choose from! You can be pretty sure yours will be an original - and the opportunities for decorating are endless...
In a large bowl, mix together the cake and pudding mixes. Beat your eggs and mix them with the sour cream, oil and water. Pour into the dry ingredients and mix until well blended. Stir in the chocolate chips, mix well to get your chocolate chips to spread evenly across the batter and pour the batter into your bundt cake pan.
Place your cake in the preheated oven and bake it for about 50 to 55 minutes. You will know that your cake is cooked through if the top is springy when you press down on it gently with your fingers and a wooden toothpick inserted into the center of the cake comes out clean.
Let the cake cool well in its pan for at least an hour and a half before turning it carefully over onto a plate. If you fancy, feel free to dust the cake with powdered sugar - you will get a lighter dusting if you sift your sugar before using it and if you sprinkle the sugar over the cake from a height.