Cakes

Awesome Chocolate Fudge Bunt Cake

2

This is my recipe for a delicious bunt cake recipe is so easy to make. A quick and easy recipe for last minute dinner plans or special occasions; when you dont have the time. This cake is wickedly rich, but not too sweet, and a very moist cake... with an intoxicating heavenly chocolate flavors and a slight cherry flavor surprise! My family and friends have over the years commented that this is the best chocolate cake they’d ever tasted. This Chocolate Bunt Cake is defiantly a crowd please

12
15.25 oz. box Duncan Hines Classic Devil\'s Food Cake Mix, or any brand you choose
1 lb. 2 oz. box Ghirardelli Triple Fudge Brownie Mix
4 eggs, (I always remove the chalaza of each yolk)
1 cup canola oil, or melted unsalted butter
1 cup water
1/4 cup Baileys’ Chocolate Cherry Liqueur
Directions: * Position oven rack in the lower middle of oven then preheat to 350°F. * Butter a 12-inch Bundt pan or two 8 1/2-by-4 1/2-inch loaf pans. Sprinkle with flour and tap out the excess set aside. Or (as I do; in a small bowl, mix together 1 tbsp. cocoa and 1 tbsp. melted butter into a paste. Thoroughly coat the inside interior on pan). * In a large mixer bowl, add cake mix, brownie mix. whisk together. Add eggs, oil, and water (Baileys), beat on medium speed until creamy. * Pour the batter into prepared Bundt pan, cake pan(s), or loaf pans. * Bake in preheated oven 350°F. Bunt pan, bake 50 minutes to 60 minutes. For loaf pans, bake 45 to 50 minutes. Bake until a toothpick inserted into the center comes out clean. * Let cool in the pan(s) on a wire rack for 10 minutes. * Invert the cake onto the rack and lift off the pan. Let the cake rest, cool completely 3 hours. Rich Chocolate Ganache (This is an easy glaze thats rich chocolate flavor and oh so intoxicating). Ingredients: 1 cup Ghirardelli Mini Semi-Sweet Chocolate Chips 2/3 cup heavy cream 2 tiny pinches of salt ½ tsp. vanilla Place the chocolate chips in a medium bowl. Bring the cream and salt to a simmer, I heat cream up in the microwave 45 seconds. Pour the cream over the chocolate. Wait 60 seconds to soften the chocolate, and then stir until the chocolate is entirely melted and the mixture is smooth. Cool to thicken slightly adding vanilla extract. When glaze is thick enough, pour over it over the top of the cake. Cool completely to set the glaze! Note: You can dust cake with confectioners sugar, or just leave plain. Either way, this Chocolate Bunt Cake is defiantly a crowd pleaser!!!!
Nutritions

Calories
476

Sodium
28mg
1% DV

Fat
45g
70% DV

Protein
2g
5% DV

Carbs
3g
1% DV

Fiber
1.0g
4% DV