Double Chocolate Chip Bundt Cake
|Total Fat||21 g|
|Dietary Fiber||2 g|
|Total Carbohydrate||52 g|
Prep Time: 20 Minutes
Time to Table: 2 Hours
I was apprehensive about the amount of filling in the 12 cup Bundt pan, but I filled it anyway. My batter ended up overflowing, causing billowing smoke from the oven. Super annoying. The cake itself turned out pretty tasty though the edges tasted a bit campfire-ish due to excessive smoke. I would make this again, just put some of the batter in another baking dish to avoid the horrible mess.
I made this cake yesterday. I followed directions as given and took it out of the oven at 55 minutes. ( often I seem to overbake) . The cake was moist, dense, and very chocolaty. I wil definitely make again. I put a little ganache on top. Best ever!
This is the best--especially if you love dark chocolate!
Made it for my office. I work with chocolate lovers and they all loved it. Very moist, enough chocolate for any chocolate lover. I will be making this again and again.
amazingly easy and moist. Everyone flipped over it!!! I will make this one again and again for sure!!!
MY COUSIN SERVED THIS AT A DINNER PARTY. BEST CHOCOLATE CAKE EVER:) WORTH WORKING OFF THE CALORIES !!!!
Love this cake, we made little bundtlets they were so good.
Well...I have got to say. YUM This was a great recipe and my friends loved it. I made my own version of it with sweetened coconut (add egg whites)flakes and almonds and called it my Mound Cake. I use leftover batter for cupcakes. This freezes well.
This cake is delicious and easy to make. I made it without icing and everyone loved it. I don not like cakes that are too sweet...even though this takes two cups of brown sugar I thought it wasn't very sweet.
Thanks for your review.