This is such a fun cake to throw together for so many occasions. It’s just perfect for summer, fall, winter or spring! That doesn’t happen to often my friends, I must say. NOBODY will ever guess it starts with a cake mix, and that is a wonderful thing!
I have taken my favorite part of three or four different cake recipes, made a few changes, and voila. Now, I’m sharing it with all of you.
I really think this is going to become your NEW favorite bundt cake! Why? Because, by changing a few simple ingredients you have a new cake with a slightly different twist. And the best part is it’s so easy to do!
For this cake I really wanted to play up the flavor of both chocolate and vanilla, with just a touch of mocha. The texture is nice and moist and the flavor is excellent!
Don’t worry if your batter is pretty thick. Your cake is going to turn out great. 🙂
I hope you guys will love this one as much as we do!
Your New Favorite Bundt Cake
1 package yellow cake mix
3.9 ounce instant chocolate pudding mix
4 large eggs, room temperature
1 cup light sour cream, you could use regular if you prefer
3/4 cup vegetable oil
3/4 cup White Chocolate Mocha Gourmet Coffee Creamer, or any flavor coffee creamer you prefer
1 cup (6 ounces) mini chocolate chips
1 cup chocolate frosting
2 tablespoons White Chocolate Mocha Gourmet coffee creamer (chocolate milk, or any chocolate flavored coffee creamer)
1 cup powdered sugar
3 to 4 teaspoons Vanilla Natural Bliss coffee creamer (regular milk, or any flavor of light colored creamer you prefer)
1. Preheat oven to 350F degrees. Spray a bundt pan, or 10-in. fluted tube pan generously with nonstick spray. To flour the pan, trying using cocoa powder instead of flour. It gives the cake a nicer look when it comes out of the pan. 🙂
2. In a large bowl, combine the cake mix, eggs, sour cream, oil, and coffee creamer. Beat on low for 1 minute; scrape the sides down, beat on high medium for 2 minutes. Stir in mini chocolate chips.
3. Pour into a greased and floured bundt pan, or 10-in. fluted tube pan. Bake at 350F degrees. for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl combine frosting and white chocolate mocha coffee creamer. Spoon over top of cooled cake. Allow to dry for a few minutes. In a separate small bowl combine powdered sugar and 3-4 teaspoons Vanilla natural bliss to reach desired consistency. You could also milk or water, and 1 teaspoon of vanilla extract for the glaze. Drizzle over cake.
MAKES 12 SERVINGS
It’s very easy to change the flavor of this cake by simply changing a few ingredients! You can use any kind of chopped chocolate you want in the cake. Or, if you’re a vanilla lover use a yellow cake mix and add French vanilla pudding mix. Change the icing to whatever flavor you want and you’re set. There are tons of possibilities for this one. Play around and have fun with it! 🙂
Adapted from: Taste of Home