Tuesday, January 22, 2013

The Best Bundt Cake You’ll Ever Eat Recipe

So, my mom makes a KILLER bundt cake.  I’d venture out to say it’s the best thing she cooks.  It’s everyone’s favorite.  When we go to her house, she always has one for Judd, complete with strawberries & whipped cream. 

It’s the most moist, delectable cake…ever.  You might gain 5lbs from just looking at it.  But it’s worth it.  I promise. 

I’m a self diagnosed chocolate-chip-aholic.  I think chocolate chips can make ANYTHING taste better.  I add chocolate chips to boxed mixes that come with chocolate chips in them.  There’s never enough.  I add them to desserts and take out what they called for.  So, in true Kacie fashion, I added chocolate chips to this…and IT. IS. DIVINE.  You can add them or leave them out and use strawberries & whipped cream instead.  Totally your call.  But I looooooove the chocolate. 

The Perfect Chocolate Chip Bundt Cake

You’ll need:

  1. 1 Box of Moist Yellow Cake Mix
  2. 1 Stick of Margarine (use REAL margarine!), melted
  3. 1 Can Condensed Milk (I used the Eagle brand)
  4. 3 Eggs
  5. 1/2 Cup Water'
  6. 1 Box French Vanilla Pudding Mix (NOT the cook & serve kind!)
  7. 1 Bag Semi-Sweet Chocolate Chips (optional, but wonderful.)
  8. About 1 cup of Flour (for rolling the chocolate chips)

Mix all of your ingredients except the chocolate chips & flour together.  I use a mixer because you don’t want any lumps.  It will be smooth, but a little thicker than your normal cake mix. 

In a separate bowl, add your flour and chocolate chips together.  Roll the chocolate chips in the flour.  Flour them until they look fairly white.  If you skip this step, all of your chocolate chips will sink to the bottom of your pan and it won’t cook correctly!  Do not skip this step!

After you’ve floured your chocolate chips, add them to the cake batter and mix.  Grease & flour or spray your bundt cake pan REALLY WELL.  I use Baker’s Joy.  Pour your mix in.  Pop it in the oven set to 325* for about an hour.  Mine took a little over an hour…about 1hr 15min – but check yours.  My mom swears that hers only takes 25min to cook, but at 25min, my cake was still pure batter.  I think she just has a crazy oven!  Don’t jiggle your cake around too often while checking it or it will sink and deflate.  I learned that the hard way.  Be easy taking it out to check it and try not to check it much. 

Lick the batter off the beater and the bowl.  You won’t be sorry.

When the toothpick comes out clean, take it out and let it cool about 5-10 min.  I put my cake plate on top of the pan then flip my pan over and pull my pan off.  And there it is.  Deliciousness just waiting for me to eat it.  Enjoy!



  1. Just tried this...it was amazing! Totally yummy!

  2. Can you post this recipe without a box mix..ugh!! I'd like to try it..but don't do box cake mix. Thanks