This cake is for the true chocolate lovers! Packed with bittersweet chocolate, pudding mix and sour cream, it delivers lots of flavor without a lot of work.
One-Bowl Strawberry-Covered Chocolate Bundt Cake
- Prep Time 20 min
- Total 2 hr 30 min
- Servings 12
- Ingredients 12
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1/3 cup water
- 3 eggs
- 1 cup chopped bittersweet chocolate
Strawberry-Buttermilk Frosting
- 2 tablespoons butter, softened
- 2 tablespoons strawberry preserves
- 1 1/3 cups powdered sugar
- 2 tablespoons buttermilk
Garnish
- Fresh strawberries, if desired
Instructions
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Step1Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
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Step2In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
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Step3Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
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Step4In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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