Holland Bols Blue White Chocolate Pudding Bundt Cake Recipes

CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
• In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, sour cream, dry pudding mix, water, oil, and eggs for about 2 minutes.
• Use a wooden spoon or a spatula to gently fold in the chocolate chips.
• Pour the batter into the prepared pan; tap on the counter once or twice to release air bubbles.
• Bake for 50 minutes - 1 hour, or until a toothpick inserted in the center of the cake comes out clean. My cake is always done in 55 minutes, but the total baking time will vary.
• Let cake stand for 10 minutes. Invert on a cooling rack and remove cake from pan.
• Once cake is completely cool, dust with powdered sugar.

WHITE CHOCOLATE BUNDT CAKE (SCRATCH)

Steps:

• Preheat oven to 350°F Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
• In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
• Chop four squares of the white chocolate and melt the other 4. Set aside.
• In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
• Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
• Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
• Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
• For White Chocolate Ganache: In a glass bowl covered with plastic wrap, heat white chocolate with cream on high (100 percent power) in microwave oven in 30-second intervals, stirring after each interval, until smooth. Let cook for about 10 minutes.
• Place cooled cake on a serving dish and frost with white chocolate ganache. Drizzle over with melted semisweet chocolate.

CHOCOLATE AND WHITE CHIPS BUNDT CAKE

Steps:

• 1. Preheat oven to 325 degrees. Spray a 10-inch bundt pan or tube pan with PAM Baking no-stick cooking spray with flour.
• 2. Combine cake mix, instant pudding mix, eggs, water & canola oil in large bowl until blended. Beat on medium speed for about 4 minutes. Stir in chocolate & white chips, and coconut (optional). Pour cake batter into pan.
• 3. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Then invert cake onto a heat resistant serving plate. Cool completely.
• 4. FOR GLAZE: Combine sweetened condensed milk & chocolate chips in a small saucepan. Over medium-low heat, stir constantly until chocolate chips melt and mixture is smooth. (Do not boil.) Remove from heat & stir in vanilla extract. Allow to cool for a half hour or until chocolate thickens slightly before glazing the cake. Texture & Taste is somewhat like fudge. You can top glaze with chopped or grated nuts, or leave plain.
• 5. TIP: You will not need to use all of the glaze mixture. Just pour enough to cover or drip over edges.

SUPER MOIST CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
• Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
• Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.