Ring Ding Bundt Cake
Updated: Jun 15
1 fudge chocolate cake mix
1 small box (3.9 oz) instant chocolate pudding mix, dry
½ cup sugar
½ cup sour cream
¾ cup canola or vegetable oil
¾ cup water
1 teaspoon vanilla
5 Tablespoons flour
1 cup milk
1½ teaspoon vanilla
1 cup butter
1¼ cup sugar
2 cups chocolate chips, I like to use half milk chocolate and half semi-sweet
1 cup heavy cream
1½ Tablespoons butter
Set up a mat somewhere spacious.
Preheat the oven to 350 degrees F.
In a large mixing bowl combine all the ingredients and mix for three minutes.
Grease a 12-cup bundt pan with butter or shortening and flour.
Bake at 350 degrees F for 35 to 45 minutes. Cake is done when toothpick comes out clean
Invert cake on a wire rack. Cool completely
Pour milk and flour into a saucepan and whisk together very well to make sure there are no lumps.
Place the pan on the stove and turn the heat to medium and stir constantly to make a roux. (Achieves a pudding like consistency)
Remove from heat and add vanilla. Allow to cool.
While the mixture is cooling, cream butter and sugar together in a medium bowl for about 10 minutes.
Add the cooled roux to the butter mixture and beat again until it is well blended and the sugar is completely dissolved (2-5 min)
Carefully cut the cake in half and remove the top half and set aside.
Spoon filling over the bottom of the cake and then spread evenly.
Replace the top of the cake.
For The Ganache Frosting
In a microwave safe dish heat cream and butter until it just begins to boil. (About 2 minutes but keep an eye on it)
Pour in chocolate chips and stir until melted and smooth.
Carefully place the cake on wire rack with cookie sheet under it
Drizzle Ganache Frosting over cake.
After the frosting is set carefully move the cake to the cake stand or serving plate.
Refrigerate cake for 1 to 2 hours before serving.
Total Calories: 8,023
Calories per service: 668