I am in charge of the program for the teenage girls at my church. That means that I coordinate lessons on Sunday and help plan activities on one weeknight every week. It is incredibly rewarding and a nice break from my teenage sons at home. One week each month, we celebrate birthdays. I ask the birthday girls what their favorite birthday treat is and then I bring in a cake, brownies or whatever it is that they requested. Last month, I the answer I got was an overwhelming “Chocolate! Lots of chocolate!!”
Luckily for me, this month’s Improv Challenge was cake and frosting. I love it when the stars align and I don’t have to scramble at the last minute for an improv dish! All of the girls loved the cake. I had two pieces left that I brought home to my husband, who had pouted earlier in the evening when he realized the cake wasn’t for the family. He gave it two thumbs up as well.
I didn’t feel like using my fancy bundt pan with all of its grooves and corners to grease, so I made this in a plain tube pan. The down side of using a tube pan is the aerial view of the cake looks like someone stole the point of the wedge. When I was a girl, it seemed like one of my parents was always stealing the tip of our slices of pie. I never appreciated anyone taking my pie, so I had to make sure my whole family knew it was the pan and not a thief.
I would like to point out that cake mixes have shrunk in recent years. The 18.25 oz mixes are rare. Most old recipes calling for cake mix expected the baker to use that size. You will need to adjust all recipes for the loss of 1/6 of the dry ingredients!
1. Info for Chocolate Bundt Cake with Chocolate Ganache Frosting
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Chocolate Bundt Cake with Chocolate Ganache Frosting
- 1 15.25 oz chocolate cake mix
- 1 3.9 oz instant chocolate pudding mix
- 3 Tbsp cocoa
- 1⅓ cup milk
- 2 eggs
- 2 cups milk chocolate chips
- 1 Tbsp milk
3. Directions:
- In a mixing bowl, stir cake mix, pudding mix and cocoa together on low mixer setting.
- Add the milk and eggs and beat until smooth on medium speed.
- Pour into a greased and floured bundt pan.
- Bake 350 degrees for 45-55 minutes or until tests done with a toothpick.
- Cool for 10-15 minutes and then remove from the pan onto a cake plate.
- When the cake is completely cool, heat chocolate chips and milk in a small microwave safe bowl for 2 minutes on 50% power.
- Stir until smooth.
- You may need to heat it for 1 more minute at 50%.
- Let the ganache cool slightly and then spread all over the top and outside of the cake.
- If you have some left, try to get it into the small center part, or eat it with a spoon.