I am not a fan of chocolate cake, but this right here is absolutely divine! If you are a milk chocolate lover, this is 100% for you! Peep these Mini Easter Bundts! I made these in the Pampered Chef Mini Bundt Pan, let them cool, and frosted them halfway. I used mini chocolate chips to sprinkle on before adding the Peep bunny. You can definitely make this in any cake pan.
This cake recipe is also found in The Copper Whisk Cookbook, and I make it all the time. It keeps well for a few days (if leftovers last that long)! These little cakes are perfect for any Easter get together. Little hands will be reaching for them until they are gone.
Ridiculous Chocolate Cake
• 1 box chocolate fudge cake mix
• 1 (3.9 ounce) box instant chocolate pudding
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup oil
• 1/2 cup water
• 2 cups chocolate chips
• 1/4 cup butter, room temperature
• 1/4 cup cocoa
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 – 1/3 cup heavy cream (depending on consistency add more if desired)
• Chocolate chips
Heat oven to 350 degrees. Grease Bundt pan. In stand mixer combine all ingredients except chocolate chips. Mix on low for 30 seconds then medium for 1 minute. Stir in chocolate chips by hand. Pour batter into Bundt pan and bake for 60 minutes or until cake is set. Cool completely before frosting.
To make frosting, beat butter, cocoa and powdered sugar in a stand mixer until combined. Add in vanilla and cream. Beat on medium speed for 1-2 minutes until creamy. Frost the cake and sprinkle more chocolate chips over the top.
(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)