all the Hawaiian Islands that is just so magical. I could easily move there tomorrow and spend the rest of my days letting the sound of crashing waves nurse me to sleep and eating fried pu-pu platters every night.
Easy Triple Chocolate Bundt Cake
My hubby and I just returned from Maui where we spent 8 marvelous days in the warm hawaiian breeze sipping Mai-Tais and eating Hula Pie (recipe to come soon). We both agreed it was more even relaxing than our honeymoon to France. There’s something about
Did I paint you enough of a picture? If not… check out the mini vaca film my husband made. Yep, he edited it on the plane ride home, how did I get so lucky?
Here it is: BORDEN FAM – VACA – FILM!
And now we move on to Easy Triple Chocolate Bundt Cake. All you chocolate fanatics out there will love this one. I decided to go the easy route and elaborate on an our cake-mix recipe I had. Not only is it easy, but it’s moist, dense, beeeautiful and has a perfect crunch from the melted white chocolate topping.
Go bake yourself one of these Triple Chocolate Bundt Cakes! And while you’re at it, treat yourself and book some flights to Hawaii!
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Easy Triple Chocolate Bundt Cake:
(makes 12 servings)
1 (18.25 oz) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 tsp. pure vanilla extract
1/2 cup warm water
1 cup mini semi-sweet chocolate chips
1 cup milk chocolate chips
2 cups white chocolate chips
3 Tablespoons milk (or heavy cream)
1. Preheat oven to 350 degrees F. Grease a 12 cup bundt pan, set aside.
2. In a large bowl, mix together the cake and pudding mix, sour cream, eggs and water. Stir in mini chocolate chips & milk chocolate chips and pour batter into prepared bundt pan.
3. Bake for 50 to 55 minutes, or until a wooden toothpick inserted comes out clean. Cook cake in the pan for at least 1 hour and then invert onto a plate.
4. Melt the white chocolate chips with 3 tablespoons of milk on 50% heat in the microwave. Heat for 20 seconds at a time, stirring after each interval. It should take a little over a minute. Be careful not to burn the white chocolate, or it will be ruined.
5. Drizzle the hot white chocolate over the cooled cake and top with extra mini chocolate chips if desired.
6. Store in a air-tight container at room temperature for up to 5 days. Enjoy!
Recipe adapted from AllRecipes