Two weeks ago I gave a dinner party for 15 and on the day of the party we had 80+ wind gusts that did significant damage to my back yard and the pasture fences. Instead of making the elaborate homemade dessert that I had planned for the party, I was being blown about trying to make the necessary repairs. When I came in I made the two easiest desserts in my repertoire for the party: Pumpkin Spice Cake and Triple Chocolate Cake. They both use a boxed cake mix for the base, which significantly reduces the preparation time.
Triple Chocolate Bundt Cake Recipe
Ingredients:
1 package German chocolate cake mix (to make this gluten free I used a package of Pamela’s Chocolate Cake Mix)
1 3.8 oz. package of instant chocolate pudding
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 teaspoon vanilla
12-ounce package of chocolate chips
powdered sugar
Directions:
- In a large bowl, add cake mix, pudding mix, oil, water, eggs, and vanilla.
- Beat with a blender for 5 minutes at medium speed.
- Stir in chocolate chips by hand.
- Pour batter into greased and floured* Bundt pan.
- Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean.
- Cool in Bundt pan for 5 minutes, then invert onto a serving dish.
- Sprinkle with powdered sugar before serving.
* Use gluten free flour when dusting the pan if making the gluten free version.
Although this is a simple recipe it always receives wave reviews, so I don’t feel too guilty about not making dessert entirely from scratch.
Printable Recipe for Triple Chocolate Bundt Cake
- 1 package German chocolate cake mix
- 1 3.8 oz. package of instant chocolate pudding
- ¾ cup vegetable oil
- ¾ cup water
- 4 eggs
- 1 teaspoon vanilla
- 12-ounce package of chocolate chips
- powdered sugar for dusting cake
- In a large bowl, add cake mix, pudding mix, oil, water, eggs, and vanilla.
- Beat with a blender for 5 minutes at medium speed.
- Stir in chocolate chips by hand.
- Pour batter into greased and floured Bundt pan.
- Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean.
- Cool in Bundt pan for 5 minutes, then invert onto a serving dish.
- Sprinkle with powdered sugar before serving.
Vickie's Michigan Garden (my backyard) says
December 3, 2009 at 10:54 amAlea,
Isn't that always the way you getting prepared and then something happens.
This sounds wonderful my daughter has been wanting a homemade chocolate cake for ages. Can't wait to make it for her and triple chocolate just can't be beat.
vickie
Shana says
December 3, 2009 at 2:11 pmSounds really good and I am so glad to see you blogging!
Struggler says
December 3, 2009 at 4:26 pmI'm still in total awe that you made any kind of dessert, with all that going on! The chocolate cake looks extremely impressive.
Rebecca says
December 3, 2009 at 11:09 pmI agree with Struggler … I would have rationalized that day to send someone to the store for something that required zero prep. Your industriousness motivates me!
heartnsoulcooking says
December 4, 2009 at 4:37 pmYUMMY!!! YUM!!! chocolate, chocolate and even more chocolate. This recipe is a must in my book.
Geri
Mary says
December 4, 2009 at 5:26 pmWhat a quick and easy approach to a lovely dessert. I hope those winds did not do too much damage to your property. Have a great Foodie Friday.
Nicole Feliciano says
December 5, 2009 at 7:12 pmI would have served Ben & Jerrys! You are an inspiration for whipping this up. My hubby would love it.
Amanda says
December 10, 2009 at 3:15 amThat sounds really good. What type of instant pudding did you use? I haven't found one without modified food starch. I don't know if that would set off a gluten'ing.
Angela says
December 11, 2009 at 1:42 amI am definitely going to try this. Although not alongside other desserts, because I'm sure it steals the show.
We miss you again- hope all is well!
Alea says
January 14, 2010 at 1:09 amAmanda, I am sorry it has taken me so long to get back to you. I just saw your question. I used Trader Joe's pudding, which is used with modified corn starch instead of modified food starch. While it isn't certified as gluten free, we have used it without experiencing any adverse reactions. However, somebody who is even more sensitive to gluten than we are might not be able to use TJ's pudding.
halfdozendaily says
February 7, 2010 at 8:09 pmThis looks absolutely heavenly! I think I've just found the cake I want for my birthday next weekend! Yummy! 🙂
April @ The 21st Century Housewife says
January 28, 2012 at 2:46 amOh this sounds so good! I like the idea of adding the chocolate chips to make it triple chocolate – yum!