Ring Ding Bundt Cake

Updated: Jun 15

Ingredients

Chocolate cake

1 fudge chocolate cake mix

1 small box (3.9 oz) instant chocolate pudding mix, dry

½ cup sugar

½ cup sour cream

4 eggs

¾ cup canola or vegetable oil

¾ cup water

1 teaspoon vanilla

Filling

5 Tablespoons flour

1 cup milk

1½ teaspoon vanilla

1 cup butter

1¼ cup sugar

Ganache Frosting

2 cups chocolate chips, I like to use half milk chocolate and half semi-sweet

1 cup heavy cream

1½ Tablespoons butter

Instructions

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

For Filling

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.

Enjoy!

Serves 12

Total Calories: 8,023

Calories per service: 668

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